Winter squash and leek risotto from Six Seasons: A New Way with Vegetables (page 378) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • grace_xe2lnk on April 15, 2026

    My go to recipe to impress guests. Delicious! Must try the arancini the day after….

  • shelbstirr on March 22, 2026

    Yummy risotto. I paired it with apple chicken sausage and they compliment each other really well. I enjoyed the variety of squash texture, some gets a longer cook, some added towards the end retains some structure. I used a food processor instead of grating, I think it worked well. I’m working on using up candy roaster squash I grew last summer, which isn’t as sweet and I look forward to trying this with butternut in the future. I think you could get away with adding all the squash to the risotto and skipping the stock step if you wanted to make it quicker.

  • lena_yd5pwv on March 01, 2026

    Really delicious, just took me a while for the reasons already mentioned. Be careful of how salty your stock base is, too.

  • megbgraham on February 23, 2026

    First recipe I’ve made from this cookbook- loved it. Made it exactly as is, just put shrimp on top to add in a protein and make it a meal. Super tasty and flavorful! First time making risotto and I found it very do-able.

  • Hansyhobs on March 17, 2025

    This was nice but it was a lot of effort in terms of buffing up the stock and grating the squash. I felt that the squash used to buff up the stock was wasted as it still had life to give so I kept it for a different recipe. I don't think the leeks are essential, I think you'd be fine adding diced onion at the start like a normal risotto. This wasn't my favourite squash risotto I've made but I did enjoy it. Other squash risotto recipes I've followed have been less faff and had more squash flavour. I probably wouldn't make again.

  • prkrgrant on February 17, 2025

    Liked this overall!

  • sosayi on January 19, 2024

    I’ve made this a handful of times, with minor tweaks, but it’s a great recipe! The squash cooked in the stock, combined with the grated squash in the risotto, adds loads of flavor. I can confirm that it’s super quick to grate in the food processor. I also had leftover stock, but froze it for the next time! And, if you have leftover risotto, it tastes great in the accompanying arancini recipe!

  • sg1029 on January 18, 2024

    really good, takes a while to grate the squash so maybe try with a food processor.

  • patioweather on August 20, 2019

    Delicious. I didn't need to add nearly as much stock, so I ended up with a lot of leftover squash broth.

  • Jane on April 23, 2018

    This was a very tasty risotto. There were a couple of differences from the many risottos I’ve made before. The rice cooked for 15 minutes before the wine and stock were added. And the stock cooked with squash to give it extra flavor (it worked). I’d make this again definitely.

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