Risotto is known for being rich and creamy with deep, unctuous flavors. How do you achieve such a phenomena in under 15 minutes? Simply harness your inner Risotto Whisperer and get to work. This risotto features the all-star of all squash, delicata squash. The skin is totally edible and the center is sweet. The squash sears in rosemary infused oil and the rice cooks in a bath of squash infused stock. With these infusions, you can achieve that intense level of flavor you expect in a risotto. The entire dish is garnished with crispy, fried rosemary. Risotto in under 15 minutes, you can do it!
- Grab two large pans (one for risotto and one for rosemary and squash) and one medium pot (for stock) and put them all over medium-high heat.
- In the medium pot, add your stock. Grab your delicata squash and trim the ends. Cut the squash in half, longways and scrape out the guts. Add the guts to the stock to infuse flavor.
- Dice up your onion. Drizzle one of the large pans with olive oil and toss in the onions. Sweat the onions (removing moisture but not caramelizing). Add your rice to the onions. Toast the rice in the oil, coating the rice kernels, and cook for about 1 minute. Then add white wine and stir, it will absorb quickly.
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|Calories570Calories from Fat100|
|% DAILY VALUE|
|Calories from Fat100|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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