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Bill Fuller Recipe: Hubbard Squash Risotto

Executive Chef Bill Fuller stopped by Pittsburgh Today Live to show off some of his favorite fall dishes!

Hubbard Squash Risotto With Sage, Arugula, And Pear.

Approx. 1 qt. chicken stock, brought to a boil and kept hot
2 Tbs. Olive oil
¼ C. Minced white onion
2 C. Arborio rice
2-3 C. Diced, Roasted Hubbard Squash (see below)
¼ C. Butter
½ C. Parmesan cheese
Salt and pepper
½ pound Arugula
2 ea. Orange, segmented
Sage leaves, torn
Pepitas (toasted pumpkin seeds)

1. Heat oil in a wide, heavy pot over low heat. Add onions and sweat until soft.

2. Add rice and cook, stirring to coat the grains with butter, until opaque, 3 to 5 min.

3. Add ½ C. hot stock to rice and stir until liquid is absorbed. Continue adding in this fashion until the risotto is creamy but the rice continues to have a little tooth.

4. Add squash, butter, and cheese.

5. Adjust salt and pepper.

6. Place arugula in bowl. Sprinkle juice from orange segments into arugula. Drizzle with olive oil. Toss to lightly dress. Season with salt and pepper.

7. Spoon risotto onto plates. Top with salad. Sprinkle with sage and pepitas.

Roasted Hubbard Squash

2 ea. Large hubbard squash, halved and de-seeded
3 Tbs. Olive oil
Salt and pepper

1. Lightly coat squash with oil. Season exposed flesh with salt, and pepper.

2. Lay exposed side down on a sheet pan. Bake in a 425° oven until soft. Allow to cool and scrape from the skin.

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