February 6, 2014

Roasted_Squash_Risotto_1This recipe for Roasted Squash Risotto comes from our upcoming Intermediate Cooking Techniques course and it’s a labor of love. Making risotto takes time, patience and lots of stirring, but it’s totally worth it!

Serves 8


2 cups peeled and ½” diced winter squash
1 Tbsp. olive oil
½ tsp. salt
½ tsp. freshly ground black pepper
1 Tbsp. unsalted butter
1 Tbsp. olive oil
¼ cup diced yellow onion
1 lb. Arborio or Carnaroli rice
6 cups vegetable stock, hot
¼ – ½ cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste


  1. Preheat oven to 350°F.
  2. Peel and dice squash and toss in olive oil. Spread on a sheet pan and season with salt and pepper. Roast until tender, about 25 minutes. Remove from oven and set aside.
  3. In a medium saucepan, heat stock to a simmer and keep warm on stovetop.
  4. In a large saucepan, melt butter and oil over medium heat. Stir in the diced onion and let cook until soft and translucent.
  5. Add the rice and stir coat. While stirring, begin adding in the hot stock, one a ladle at a time. Don’t add another ladle until the previous has been absorbed. This process should take about 25-30 minutes. The rice is ready when it’s creamy and al dente.

Remove rice from heat. Fold in the roasted squash and Parmesan cheese. Season to taste with salt and pepper before serving.


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