Butternut Squash Risotto with Amaretti — Risotto di Zucca con Amaretti Mantovano
A Mantua risotto built around roasted butternut squash with shallot, white wine, and butter, finished with parmigiano and crushed amaretti biscuits for the Lombard sweet-savoury balance that recalls the city's Renaissance cooking.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and cut 440g butternut squash into 1.5cm cubes. Finely chop 60g shallot. Finely grate 60g parmigiano reggiano. Finely crush 20g amaretti biscuits. Finely chop 2 tbsp parsley. Keep 1100ml vegetable stock simmering on a back burner.
Roast
Preheat oven to 200°C. Toss squash cubes with 2 tbsp olive oil, salt, pepper, and nutmeg. Roast 18–20 minutes, turning once, until tender and caramelised at edges. Roughly mash three-quarters; reserve one-quarter as cubes.
Saute
Heat 2 tbsp olive oil and 20g butter in a large wide pan over medium heat. Add shallot, cook 4 minutes until soft and translucent. Add 160g Carnaroli rice, toast 90 seconds, stirring, until grains turn translucent at edges.
Build 1
Pour in 200ml white wine, stir until fully absorbed, about 90 seconds. Begin adding hot stock one ladleful at a time, stirring constantly and waiting until mostly absorbed before each addition. Continue for 12 minutes until rice is creamy.
Build 2
Stir mashed roasted squash into rice. Continue adding stock for 4 minutes. Cook final 2 minutes adding stock as needed until rice is al dente with gentle bite and risotto flows when shaken.
Finish
Off heat, beat in remaining 20g butter, parmigiano, salt, and pepper. Stir vigorously 30 seconds for mantecatura. Rest covered 1 minute until creamy and cohesive.
Plate
Transfer risotto to two warm wide shallow bowls. Arrange reserved squash cubes on top of each. Scatter crushed amaretti and parsley over surface. Drizzle with olive oil and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.