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Risotto de Calabaza

Serves 4 Entree vegetarian, gluten-free, rice, Pasta & Rice, risotto

Risotto de Calabaza

Risotto de Calabaza, a beloved twist on the classic Italian dish, found its way into the hearts and homes of Argentinians, particularly in Córdoba and Buenos Aires. Originally a restaurant specialty, its comforting and rich flavors quickly won over home cooks who embraced it as a staple of their culinary repertoire. It's often enjoyed as a warming dish during the cooler months, when squash is abundant and its vibrant orange hue brings a touch of warmth to the table.

This risotto achieves creaminess through arborio rice's natural starch, complemented by the subtle sweetness of melted squash and the nutty notes of Parmesan, creating a comforting dish that embodies the essence of Argentine comfort food.

Ingredients

  • 300 g (10 oz)arborio rice
  • 400 g (14 oz)squash, diced
  • 1onion, minced
  • 1 litre (4 cups)hot stock
  • 40 g (1.5 oz)Parmesan
  • 2 tbspbutter
  • to tastesalt

Method

  1. In a large, heavy-bottomed saucepan, melt 2 tablespoons of butter over medium heat. Add the minced onion and cook, stirring frequently, until the onion becomes translucent and soft, about 5-7 minutes. This will create a sweet base for the risotto.
  2. Add the diced squash to the pan with the softened onion. Cook, stirring occasionally, until the squash begins to break down and soften, about 10 minutes. The squash should start to melt slightly, releasing its sweet aroma.
  3. Stir in the 300 g (10 oz) of arborio rice, ensuring each grain is coated in the buttery mixture. Toast the rice for about a minute until the edges become translucent, which enhances the nutty flavor of the rice.
  4. Begin adding the hot stock, one ladle at a time, stirring constantly. Allow each addition of stock to be absorbed before adding the next. Continue this process, stirring, until the rice is tender and creamy, and the squash has broken down into a sauce-like consistency.
  5. Once the rice is cooked to a creamy texture and the squash has melded into the risotto, remove the pan from the heat. Stir in 40 g (1.5 oz) of grated Parmesan and a final knob of butter. This will add richness and a glossy finish to the dish.
  6. The risotto should have a flowing, creamy consistency, rippling gently when stirred, rather than standing in a mound. Adjust the seasoning with salt to taste.
  7. Serve the risotto immediately while it is hot and creamy, allowing the flavors to be at their peak.