Martha keeps this one simple. Just butter, squash, rice, wine, stock. Parmesan and sage at the end. It’s not fussy. But it knows what it’s doing.
She says to sauté the squash until the edges soften— not mushy. not raw. just ready. Then stir in the rice. Add wine. Then the slow part begins.
Ladle by ladle, the broth goes in. The rice swells. You stir and stir until the kitchen fills with something richer than steam.
What I Did Differently
Used veggie stock instead of chicken. Didn’t want the weight of meat.
My Parmesan wasn’t freshly grated. Came from a jar. Still worked. I used dried sage too. Just a pinch. The fresh was gone.
Took a break halfway through. The rice waited. So did the heat.
The Way It Happened in My Kitchen
The butter melted slow. The squash hissed when it hit the pan. Mae was at the table finishing an assignment, muttering under her breath. I stirred quietly.
The wine went in and everything smelled sharper. Brighter. I stood up straighter.
Each ladle of stock felt like a promise. I wasn’t rushing. Not this time.
By the end, it was thick. Creamy. Gold-colored, like the sun had melted into the pot.
A Few Things I Learned While I Stirred
Not everything has to move fast. Risotto teaches you that. It thickens with time, not force. And the more you try to rush it, the less it becomes what it’s supposed to be.
What I Did With the Extras
Wrapped them up for tomorrow. Mae asked if we could add crispy bacon next time. I said yes.
Would I Make It Again?
Yes. On a night when I want the house to smell like effort. And taste like care.
That’s As Much As I Remember
It stayed warm longer than I expected. So did I.
If risotto’s your rhythm, I made a mushroom version last week that stirred up more than just the pot.
I Tried Martha Stewart’s Butternut Squash Risotto, and It Gave Me a Reason to Slow Down
FAQs
Can I Use Vegetable Stock Instead Of Chicken?
yes. it makes it lighter, calmer. and fully vegetarian.
Do I Really Have To Stir Constantly?
not constantly. but often. it’s about being there.
What Kind Of Wine Should I Use?
white. dry. crisp. pinot grigio works. or whatever’s open.
Can I Add Meat To This?
sure. pancetta. bacon. but you don’t need to. it holds on its own.
What’s The Texture Supposed To Be?
creamy. not soupy. not stiff. it should move when you shake the spoon.
Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time: minutesTotal time: 55 minutesServings:4 servingsCalories:350 kcal Best Season:Suitable throughout the year
Description
Golden, warm, and quietly steady—this risotto tastes like someone stayed in the room.
Ingredients
Instructions
Melt the butter in a saucepan. add squash, salt, pepper. cook 6–8 minutes until just soft at the edges.
Stir in the rice. coat it in the butter. let it toast.
Deglaze with wine. stir until it disappears.
Add broth, ½ cup at a time. stir until absorbed. repeat. stay near.
Keep going until the rice is tender. it’ll take time. 35–40 minutes. maybe more.
Turn off the heat. stir in cheese and sage. taste. adjust.
Let it sit a minute. then serve. warm. quiet. golden.
