Winter Squash Risotto

Name: Winter Squash Risotto
Yield: 2–3 Servings
Cuisine: Italian
Ingredients: ¼ red onion, diced; ½ carrot, diced; 3 cups spring or filtered water; 3 cups spring or filtered water; Sea salt; ½ red onion, finely diced; ½ cup Carnaroli or Arborio rice; ½ cup Carnaroli or Arborio rice; White wine or mirin; ¼ cup diced winter squash; Extra virgin olive oil; White wine or mirin; 4–5 springs fresh basil, leaves removed, hand shredded; ¼ winter squash, finely diced; do not peel

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

This risotto is perfect for cooler weather, when we need to keep energy in our middle organs so we are warm and cozy, centered and balanced. My method varies slightly from his, but both yield yummy results.

Ingredients

Broth

3 cups spring or filtered water
¼ red onion, diced
½

Europe
Italy
Main course
Winter
Gluten-free
Mediterranean
Vegan

Method

Make the broth by combining all the ingredients with a splash of wine or mirin in a saucepan over low heat. Simmer for 30 minutes before making the risotto. (You can also make the broth the day before.)

Place a couple tablespoons extra virgin olive oil in a deep skillet along with onion over medium heat. When the onion begins to sizzle, add a pinch of salt and cook, stirring until trans