Delicata Squash Risotto Recipe | Yummly
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Delicata Squash Risotto

Josh Dent: "I used acorn squash and turned out phenomenally…" Read More
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Delicata Squash Risotto

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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!


  • 4 cups stock (any type, we used veggie)
  • 1 delicata squash
  • 1/2 onion (red or white)
  • 2 cups quick cooking brown rice
  • 1/2 cup white wine
  • 4 sprigs rosemary
  • 1 pinch aleppo chili
  • Parmesan (a rind, about a 3” x 3” chunk, and about 1/2 cup grated)
  • olive oil
  • salt
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    1. 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.
    2. 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.
    3. 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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    NutritionView More

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    Calories570Calories from Fat100
    Total Fat11g17%
    Saturated Fat2.5g13%
    Trans Fat
    Calories from Fat100
    Total Carbohydrate93g31%
    Dietary Fiber6g24%
    Vitamin A15%
    Vitamin C80%

    * 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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    Reviewer Profile Image
    Patricia Karnell 8 months ago
    The squash was delicious but this can’t be considered a risotto the brown rice was grainy and not at all creamy if I made it again I would use the real deal, it might take longer but it would be well worth the extra time
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    Josh Dent a year ago
    I used acorn squash and turned out phenomenally. Great dish
    Reviewer Profile Image
    Carrie Wing 2 years ago
    Very fun recipe. I learned a lot along the way.
    Reviewer Profile Image
    Sarah R. 2 years ago
    I used the whole squash and substituted paprika and cayenne for the Aleppo chili because our local grocery store didn’t have it. Dinner was AMAZING.
    Reviewer Profile Image
    Deez Nutz 2 years ago
    Not bad at all. Would add all the delicata myself.
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    Joyce King 2 years ago
    It was perfect... very smooth textured and super easy to cook. The addition of the risotto was wonderful. Definitely making it again.
    Reviewer Profile Image
    DiLoreto 2 years ago
    Quick, delicious, love it.