• Ingredients: 39
  • Serves: 6
  • Prep: 35 min
  • Bake: 1 1/4 hr

Roasted butternut squash risotto with lb butternut squash, nonfat chicken broth, medium onion, chopped, unsalted butter, arborio rice, minced garlic, ground cumin, finely grated parmigiano-reggiano, salt, chopped fresh sage, oz arugula or baby spinach , stems discarded and leaves very coarsely chopped. To make this roasted butternut squash risotto for 6 persons you will need 35 min for preaparation and 1 1/4 hr for baking.


  • 3 lb butternut squash
  • 6 cups nonfat chicken broth
  • 1 medium onion, chopped
  • 1 tbsp. unsalted butter
  • 1 1/2 cups Arborio rice
  • 1 tsp. minced garlic
  • 1/2 tsp. ground cumin
  • 5 tbsps. finely grated Parmigiano-Reggiano
  • 1 tsp. salt
  • 1 1/2 tsps. chopped fresh sage
  • 4 oz arugula or baby spinach , stems discarded and leaves very coarsely chopped


  • 1 1/2 tbsp olive oil
  • 1 medium onion, thickly sliced
  • 1 celery stalk, chopped
  • 1 head fennel, chopped
  • 1 carrot, chopped
  • 2 plum tomatoes, quartered
  • 4 cloves garlic, crushed
  • 1/2 tsp red pepper flakes
  • 3 sprigs fresh thyme
  • 1 bay leaf



Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


Roast squash:

  1. Step 1 Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt.

    For this step you will need

  2. Step 2 Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes.
  3. Step 3 Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.

Start risotto after squash has been roasting 40 minutes:

  1. Step 4 Meanwhile, cook onion in butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes.

    For this step you will need

  2. Step 5 Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed.
  3. Step 6 Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total.
  4. Step 7 Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute.

    For this step you will need