Recipe courtesy of Emeril Lagasse
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 1 large butternut or acorn squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 6 cups low-sodium chicken stock
  • 1 medium onion, chopped
  • 2 cups Arborio rice or medium-grain rice
  • 1 to 1 1/2 cups dry white wine
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • 2 tablespoons chopped fresh sage leaves, plus whole leaves for garnish
  • 2 tablespoons chopped fresh chives
  • 1/2 cup grated Parmesan, plus more for garnish

Directions

Preheat oven to 500 degrees F.

Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 25 minutes.

Bring stock to simmer in heavy large saucepan. Reduce heat to very low. Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add onion and cook until it begins to wilt, about 2 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, about 2 minutes. Add roasted squash. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer.

Season, to taste, with salt and pepper. Add cream, butter, sage, chives and Parmesan; stir until heated through. Serve immediately. Garnish with whole sage leaves and additional grated Parmesan.

IDEAS YOU'LL LOVE

Butternut Squash Risotto

Recipe courtesy of Rob Feenie

Butternut Squash Risotto

Recipe courtesy of Il Fiorentino

Butternut Squash Risotto

Recipe courtesy of Emeril Lagasse

Roasted Butternut Squash Risotto

Recipe courtesy of Tiffani Thiessen

Butternut Squash and Vanilla Risotto

Recipe courtesy of Giada De Laurentiis

Winter Squash and Duck Risotto

Recipe courtesy of Emeril Lagasse

Risotto

Recipe courtesy of Eddie Russell

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here