Delicata Squash Risotto | Seconds with Joel Gamoran

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar texture.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock can be more flavorful and economical.

Turn on three pots and pans to medium-high to high heat.

Add 3-4 cups of vegetable stock to one pot.

Scoop out the seeds and guts from the delicata squash and add them to the vegetable stock for flavor.

Dice half an onion finely, aiming for a size similar to the rice.

Add a couple of tablespoons of olive oil to the pan and add the diced onions.

Sweat the onions without browning them, adjusting the heat if necessary.

Add pre-boiled brown rice to the onions, using a couple of handfuls per person.

Toast the rice in the oil with the onions to coat each kernel.

Add about half a cup of white wine to the rice and let it absorb.

Once the wine is absorbed, start adding the vegetable stock, covering the rice each time.

Crisp rosemary in hot olive oil in another pan, testing the oil with a sprig.

Once the rosemary is crispy, remove it and add the delicata squash to the rosemary oil with a pinch of salt and chili flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens