Wednesday, October 30, 2013

Wintersquash Red Pepper Risotto

Yesterday, I made this very seasonal vegetarian dinner, which could easily be modified to be a vegan meal, and as I look at it, it is gluten free, too. Whoa! Look at all that goodness stirred into one. The kids all ate it and only 2/3 of them are typically fans of baked squash, so I'm booking this as a 'win'. As usual, I don't believe that it matters too much what particular type of pumpkin or winter squash you use.


2 small round winter squash (or similar)
2 red peppers, chopped and sauteed until slightly cooked but not mushy (this could be optional)
2 cups risotto rice (I often use short-grain Japanese rice because I have that in the house more reliably)
1 cup dry white wine
4 Tbsp olive oil or butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 heaping tsp of 'More than Chicken' bouillon concentrate (or vegetable bouillon base)
boiling water at the ready
1/2 cup grated parmesan cheese (if you're going vegan, maybe try 1/4 cup nutritional yeast here)
freshly ground pepper, to taste
6 sage leaves, chopped


1. Cut the winter squash in half, scoop out the seeds and bake cut side down on a cookie sheet until soft but not mushy, maybe 30 mintues at 350F, depending on size. Then scoop out the soft flesh and chop or mash with a potato masher.

2. In a medium size pot, sautee the onions and garlic in the olive oil or butter until translucent
3. Add the rice, and stir to cover with oil or butter. Let it cook for a minute while stirring.
4. Now start pouring hot water into the rice, 1/2 cup at a time. Reduce heat to medium or slightly below and keep stirring. The water will be absorbed and you add more. At some point, add the chicken bouillon concentrate. Don't add too much water at once.

5. 20 minutes into it, add the wine instead of water. Then continue adding water until the risotto rice is the consistency you like. It should not turn to total mush.
6. When the rice is right, add the baked winter squash and stir well.
7. Add the sage leaves and peppers, stir well.
8. Remove from heat, add the parmesan cheese and pepper and serve. Drink more of the white wine, now that you've opened the bottle.

Manic Mother 

1 comment:

  1. Ooooh, that sounds and looks yummy. Seems like a hearty fall dish. Thanks for sharing.

    Wishing you a lovely day.