Risotto with Squash and Almonds 


2 oz extra virgin olive oil

1/2 white onion, diced

1 1/4 cup arborio rice

1/2 acorn squash, peeled, seeded, and chopped

1/2 cup white wine

4 cups chicken stock

2 tbsp sliced almonds

2 tbsp grated cheese

Red pepper flakes to taste.


In a medium sauce pan, heat up oil and onion. Saute until slightly translucent, add in the rice and cook all together, stirring constantly for about 1 minute. Then add squash and cook for an additional minute. Add in white wine, stir until evaporated.

Begin adding the heated stock 1 cup at a time, adding the following once it has all been soaked into the rice. Once the rice is done and plump, remove from heat.

Stir in almonds, cheese, red pepper flakes.

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