Risotto al Zucca:Squash Risotto (Mario Batali) Recipe

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Risotto al Zucca:Squash Risotto (Mario Batali)
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  1. In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
  2. Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1592.11 Kcal (6666 kJ)
Calories from fat 1060.97 Kcal
% Daily Value*
Total Fat 117.89g 181%
Cholesterol 276.77mg 92%
Sodium 574.98mg 24%
Potassium 340.27mg 7%
Total Carbs 94.58g 32%
Sugars 6.19g 25%
Dietary Fiber 1.73g 7%
Protein 26.65g 53%
Vitamin C 1.9mg 3%
Vitamin A 1.1mg 38%
Calcium 43.3mg 4%
Amount Per 100 g
Calories 278.08 Kcal (1164 kJ)
Calories from fat 185.31 Kcal
% Daily Value*
Total Fat 20.59g 181%
Cholesterol 48.34mg 92%
Sodium 100.43mg 24%
Potassium 59.43mg 7%
Total Carbs 16.52g 32%
Sugars 1.08g 25%
Dietary Fiber 0.3g 7%
Protein 4.65g 53%
Vitamin C 0.3mg 3%
Vitamin A 0.2mg 38%
Calcium 7.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 41.3
  • 43

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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