Winter Squash Risotto with Leeks and Greens + Lagostina Risotto Pot Giveaway

Risotto Set-up - Food in Jars

I have a weakness for beautiful cookware (some woman collect jewelry, I surround myself pots and pans). The first time I saw the Lagostina Risotto Pot at my local Williams-Sonoma, I nearly swooned. Gleaming tri-ply stainless steel! A wooden topped lid (that fits tightly and doubles as a trivet)! And a thick, heat diffusing base to prevent hot spots and burning!

squash for roasting - Food in Jars

To my very great delight, not long after spotting this gorgeous pot for the first time, I got an email asking if I might like one to use for the development of a risotto recipe. I sent a positive response off as quickly as my fingers could type.

pouring rice - Food in Jars

Since this lovely piece of cookware arrived, I’ve been making a lot of risotto. It’s one of my favorite things to make and eat on chilly days. I love the ceremony of near-constant cooking (though to be truthful, I often put the spoon down for a moment or two so that I can do a little clean-up while I cook) and the comfort that comes when you cozy up to a bowlful.

finished risotto - Food in Jars

Whenever I make risotto, my primary goal is to cram as much vegetable content into the pot. Risotto can be a heavy dish, and so making sure that it’s packed with fresh produce (in this case, aromatics, greens, and roasted squash) helps lighten it and make it a more regular dinnertime occurrence.

plated risotto - Food in Jars

When I make this for me (if I’m making if for Scott, I use roasted carrots in place of squash), I peel and chop all the squash and stir it into the rice. However, if I have friends coming by, I like to reserve some of the roasted squash to serve on top. It brings a little visual and textural interest to the plate and makes it feel like something you might be served as the neighborhood Italian place.

risotto pot - Food in Jars

What’s nice about this piece of cookware is that truly, it’s good for so much more than risotto. The wide base and low profile mean that it’s a great shape for any dish you want to simmer and reduce. It does good work with small batches of jam and I love using to make Marcella’s tomato sauce.

The Lagostina Risotto pot can be found at Williams-Sonoma, Bed, Bath, and Beyond, and other specialty shops, and retails for $199.95. For more information about Lagostina, check out their social accounts and visit their website.

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Thanks to the kind folks at Lagostina, I have one of their glorious Risotto Pots to give away to you guys. Here’s how to enter.

  1. Leave a comment on this post and tell me what kind of risotto you’d make in this pot.
  2. Comments will close at 11:59 pm eastern time on Saturday, December 19, 2015. A winner will be chosen at random and will be posted to the blog on Sunday, December 20, 2015.
  3. Giveaway open to United States residents only. Void where prohibited.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Lagostina sent me this risotto pot to use and write about. No additional compensation was provided. All opinions expressed are entirely my own. 

Winter Squash Risotto with Leeks and Greens

Yield: Serves 3-4 as a main dish, more as a side

Ingredients

  • 1 pound winter squash (butternut, acorn, hubbard are all good)
  • 1 tablespoon olive oil for drizzling
  • 1/2 teaspoon kosher salt
  • fresh thyme for sprinkling
  • 1 tablespoon olive oil
  • 1 large yellow onion, minced
  • 2 large leeks, cleaned and chopped
  • 6 cups chopped greens (a mix of kale, spinach, and chard is good)
  • 1 tablespoon butter
  • 1 1/2 cups carnaroli rice
  • 1/2 cup white wine
  • 8 cups chicken or veg stock, warmed
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons heavy cream
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 425 degrees F. Cut the squash into wedges, slices, or cubes and arrange them on a rimmed baking sheet. Drizzle them with olive oil, sprinkle them with salt, and arrange some fresh thyme leaves around the squash. Roast for 25-40 minutes, until the squash is tender.
  2. While the squash cooks, place your risotto pot on the stove. Heat 1 tablespoon of olive oil over medium high heat. Add the chopped onion and sliced leeks and cook, stirring regularly, until the wilt and brown a little.
  3. Add the greens and stir them into the onions and leeks. Cook until tender.
  4. Add the butter and the rice and stir to combine. Cook for 1-2 minutes, until all the rice grains are glistening and separated.
  5. Pour in the white wine and stir to combine until it's been absorbed.
  6. Once the wine has absorbed, add just enough stock to cover the rice and veg, and stir until it's been incorporated.
  7. Continue adding the stock and stirring, until all the stock as been absorbed.
  8. When you've incorporated all the stock, remove the pot from the heat. Stir in the parmesan cheese and heavy cream. Taste and add some salt and pepper to taste.
  9. Cut about half the squash away from the peels and into chunks. Stir it into the finished risotto. Reserve about half the roasted squash to use as a garnish. Serve hot.
https://foodinjars.com/recipe/winter-squash-risotto-with-leeks-and-greens-lagostina-risotto-pot/

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362 responses to “Winter Squash Risotto with Leeks and Greens + Lagostina Risotto Pot Giveaway”

  1. I love making butternut squash risotto. Of course, I fell in love with my now-husband when we were dating when he made me mushroom risotto…so that also would be lovely made in this beautiful pot.

  2. Mushroom risotto made with half arborio rice & half barley, with peas stirred in at the last minute. And what a beautiful pot this is!

  3. I’ve never made risotto successfully before. I think it’s my pot. I think a sweet dessert risotto sounds kind of fun…is that a real thing? like the sweet black rice porridge you get at thai restaurants, with coconut milk. Wonder if that would work… and this is why I’ve never made risotto successfully. ;p

  4. One of my favs is porchinis and caramelized onions finished with gorgonzola instead of Parmesan. But, really, what can’t you use in risotto?

  5. Whoa, a pot for risotto! That is seriously awesome. 🙂 I once made a butternut squash-blue cheese risotto with my aunt that I would love to recreate.

  6. I’d make a risotto that incorporates the black trumpet mushrooms I picked and dried this past summer! I’d probably add another veggie, too, because just like you I really like loading up a dish like this with veggies!

  7. Of course I’d start with this delicious-sounding winter squash risotto (I have an acorn one to use up), but maybe topped with some mushrooms since all these mushroom-risotto comments are giving me a craving!

  8. I would love to try this recipe. I have some Pennsylvania Crookneck squash hangin out in my pantry waiting for the perfect recipe to come along. Beautiful pot!

  9. Risotto is an essential meal for our family! Chanterelle mushroom risotto is my favorite, but someday soon I’d love to try the risotto with salmon and dill recipe from the Williams Sonoma Risotto cookbook. Thanks for the chance to win such a lovely pot!

  10. Definitely mushroom — I have some dried porcini crying out to be used — plus whatever sounds good at the time. Leeks and/or goat cheese would be high on the list.

  11. I think the first risotto I’d make would be your recipe that I just printed off as it looks so good and makes me hungry just looking at it.

  12. My normal go to Risotto is lemon brocolli parmesan but my first risotto in the beautiful new pan would be the recipe that you posted. It looks so yummy!

  13. I’d use broth and make a mushroom risotto with peas for a little color and maybe some grated parmesan…risotto is a great dish for add-ins. Thank you and Williams-Sonoma for this great giveaway!

  14. Mushrooms with spinach and some lovely aged parmesan or perhaps just whatever veggie is laying in the veggie drawer waiting to be used. Risotto is a good dish to make when my vegetarian son and girlfriend visit.

  15. I would make lemon asparagus risotto in the Lagostina pot – what a perfect winter dish using asparagus from our garden , frozen last season. Shrimp might also find its way there! A glass of nice Chardonnay to accompany the risotto would also be nice!

  16. I would make lemon asparagus risotto with shrimp in the Lagostina pot. I’d enjoy a glass of Chardonnay while I was cooking!

  17. Be still my heart. What a love cooking pot. I have two butternut squash resting on the kitchen counter right now. So, I will make Winter Squash Risotto with Leeks and Greens/

  18. I’ve never made risotto and all I know about it is that you’re going to be on “Chopped”, you better start at the beginning of your 30 minutes, otherwise it won’t be done.

  19. Wow! A special pot to make risotto! My risotto is already pretty good, but a new pot will make it even better. Mushroom with the addition of roasted radicchio & belgian endive would be my first effort.

  20. This pot is gorgeous! My favorite risottos to make in the winter are pumpkin or mushroom so I would probably start there 🙂

  21. Cauliflower and roasted garlic. Maybe throw some blue cheese in there too. It would be fun to experiment with different ingredients.

  22. What a lovely piece of cookware!
    Must admit to never actually making risotto, even with the appeal of it. Would most likely start making it with this – probably with mushrooms. And your suggestions in this post. Roasted squash is a favorite with your use of it with risotto a great idea.
    Yum. Must make some risotto, even without this pan!

  23. I’ve a sweet potato, scallion, and sage risotto recipe saved for a while now, and, I’d love to try it out. I’d also make a mushroom risotto (maybe with a bit of bacon).

  24. Any risotto is a good risotto… I’ve made squash with bacon most recently, but I’ve been wanting to try one with pesto in it.

  25. I agree! Beautiful cookware is worth the money since you use it so often. Your recipe sounds delicious. Would love one of these pots. Soundd like it could be used for many other cooking projects. Cheers

  26. I made risotto once and loved it. I would love to make your squash and greens recipe for my family. That gorgeous pot is very inspiring!

  27. The first type of risotto I’d make in the gorgeous Lagostina Risotto Pot would be a mushroom risotto, we love risotto and mushrooms, so that one would be the perfect inaugural risotto.

  28. In honor of the the gift I am about to receive (we can dream can’t we?), I would bless this pot and my belly with the squash recipe you posted.

  29. that pot is just beautiful, and i love that the lid doubles as a trivet! i’d make roasted pear risotto, to go with a nice pork loin.

  30. It’s beautiful! We make risotto frequently, mainly with whatever is on hand from the garden. In the fall we go mushrooming and love to make risotto with chanterelles, garlic, and greens. Mmmm!

  31. My husband loves making risotto (and I love eating it)! The Winter Squash Risotto with Leeks & Greens would be perfect to make in that wonderful pot. Would love to surprise him with it!

  32. I have a recipe for risotto that calls for pear, prosciutto and fried sage leaves that I’d like to try. I have to be honest though, I prefer my risotto for dessert and would most often use this pot by adding milk, cardamom, saffron, almond and vanilla to my arborio rice…AKA rice pudding!

  33. This risotto pot is deluxe! In my kitchen there would be a risotto bonanza with a favorite for every season. A spicy winter squash risotto would be the first if I would be lucky winner.

  34. I found a recipe for Champagne Risotto from Giada di Laurentiis that I love to make!! I’ve learned it also impresses guests mightily when you tell them you’re serving them this dish! Asparagus and prosciutto make this a hearty risotto that can be served as a main course… 🙂 Can’t wait to try your winter squash version!

  35. What a wonderful pot and recipe. We make a lot of risotto at our house. I like the Golden Delicious variety of winter squash. It makes a better “pumpkin pie” than actual pumpkin and is more colorful, etc. Would be very good in risotto, etc. thank you.
    Jackie

  36. What a beautiful pot! I would use it to make a winter squash risotto as you suggest- I have a lot of delicata and butternut squash from my garden that need to be used up.

  37. My go-to is mushroom risotto. But I think I’d use this pot for many things. Karen Jeane just above mentioned roasted beet risotto – that sounds amazing. I bet it’s gorgeous, too.

  38. I love risotto and make it all the time. Asparagus/prosciutto is great but I love to play with it and add different things each time. I just tried one that uses tomatoes and water instead of broth and it was delicious.

  39. OMGosh…what a beautiful pot. I almost cried when I saw it and then when I saw the price, I really did cry. Most likely I would do a kale and butternut squash recipe. I have butternut squash from my garden waiting to be used.

  40. The wild chanterelles are coming up under my oak trees and they would be perfect in a wild mushroom risotto….mmmmmmmmmmmmmmmmm 🙂

  41. My risotto has turned into a way of using up leftovers…..a family favorite is to start with basic risotto to which chopped spinach, roasted squash/carrots/beets (have tried Brussels sprouts….didn’t go over that well) and at the very end, cooked chicken has been added. A wonderful one pot meal that is satisfying, as well as helpful with the little bits of leftovers.

  42. would like to try your winter squash risotto in this wonderful Lagostina Risotto Pot and then use this pot to make my parmesan spinach risotto. this looks like a wonderful pot to have. thank you!

  43. I’ve just made my first risotto earlier this week, a savory winter kale and mushroom with herbs risotto. I would make it again in a flash with the beautiful Lagostina pan. Having a nice wide bottomed pan is a plus when reducing liquids while simmering.

  44. We lived in Italy for 2 years and came to love Seafood Risotto. Now I make Mushroom and Winter Squash Risotto as a special meal treat. It is a favorite food at our house and would love to have a special “pot” to cook it in. Thank you.

  45. Oh my goodness that pot looks AMAZING! I love risotto so this would be a perfect addition to my kitchen. I have a butternut squash and mushroom risotto recipe that would be the first (but not the last) thing to make in this pot!

  46. I would make something simple, peas and maybe prosciutto. This would be the perfect pot for getting through the winter ahead!

  47. I would like to give this pot to my friend who is helping through a major life transition. She loves to cook and has a large vegetable garden, so I am certain she would enjoy your risotto recipe. Thanks

  48. I’d be excited to use Blue Moon Acres’ New Jersey-grown short-grain Maratelli rice in a risotto recipe with this pot! My fave flavorings are mushroom, leek, and/or butternut squash.

  49. This pot will be useful for so much more than risotto – soup, chili, marinara sauce, etc. It’s such a lovely pot that I would store it in plain sight as part of the kitchen decor.

  50. I’ve only made one kind of risotto; mushroom. And we love it! I’d love to try some different recipes. With more veggies I could justify making it more often.

  51. My go-to risotto is simple (just portobello mushrooms), but I would love to try your winter squash recipe to mix things up this winter. We eat A LOT of risotto in the winter months. It’s the ultimate comfort food for these chilly evenings. Thank you for the opportunity to win. 🙂

  52. My husband’s favorite is mushroom, so that’s the first one I would make. I like your winter squash version though and would probably make that just for me (mine, mine, all mine 🙂 !) .

  53. I am currently roasting one of many winter squash left from this fall, so I would probably try out this recipe you have just posted. sounds delightful, never have mastered the art of risotto but would love to try!

  54. Truth? I wouldn’t make risotto; I don’t care for the texture. What I *would* make in this pot is pilaf – right now, a slightly Moroccan-inspired one, with lamb, green beans and green olives. When the weather warms up, one with chicken, artichoke hearts, mushrooms and maybe yellow squash.

    I would also use it to braise cabbage, carrots and sausage, to toss with pasta.

    That is a _beautiful_ pot.

  55. Classic Parmesan risotto, with bacon. Now I’m crossing all fingers and toes and knocking on wood! What a gorgeous pot! Swoon!

  56. What a beautiful pot! I love the cherry wood lid. We like risotto…butternut squash, mushroom, asparagus. Throw a little spinach, kale, some pine nuts and Parmesan in. Delicious!

  57. I would make squid ink risotto with calamari rings. I’ve been dying to make it but worried what the ink might do to my white enameled pot.

  58. I would make butternut squash risotto. My recipe is different from yours–no greens–but still fabulous! The secret is to cook and mash half of the squash and dice and brown the other half which you mix in at the end. Yum!

  59. Oh, man…what kind of risotto *wouldn’t* I make in this! I’d start with mushroom, parmesan cheese & peas, butternut squash, asparagus, dark chocolate…..

  60. Butternut squash and loads of garlic would be my fave risotto….I just wish I could make it with BROWN rice!

    BTW…have been making jam the past two days from frozen fruit. My first foray into this was a huge success, but this time not so much. I think I’ve actually made a nice syrup for ice cream or yogurt at this point :/ Either way, it is quite tasty and the seal is perfect on the jars.

  61. I love to make risotto and think winter squash is wonderful in it. I use leeks or shallots. I love the idea of adding lots of greens;I shall try this as I love kale.

  62. Omg this is fantastical! I adore risotto. The first one i would make in this pot is the luscious one I made for Valentine’s Day this year: champagne risotto.

  63. Wow – that is one beautiful piece of cookware! This time of year I’d make a mushroom risotto with lots of Parmesan, or maybe a butternut squash risotto, but in the spring I’d cut asparagus from my garden and turn that into the best risotto ever. 🙂

  64. I like to make a garden catch all risotto, sometimes with ham. This year I planted WAY too much kohlrabi so that was in every batch, with the greens, along with green beans, and kale or carrots if I had any handy.

  65. Every week I make a new Risotto so if I had this new pot it would get a lot of use.. some of the ones I would make are my staple “Tomato Risotto” where I add in tomato sauce, chopped Spinach and top with roasted Broccoli. Leek with Roasted Mushroom and Butternut Squash which when you blend and add it provides such a creamy, cheesy consistency.

  66. What a lovely looking pot!! I would use it for so much more than risotto, but I would definitely use it to make duck and garlic mushroom risotto, with red wine. I bet roasted squash would round out the flavor profile wonderfully!

  67. I really like the idea of including a lot of vegetables to a risotto recipe. I have an athletic teenage daughter who loves carbs/hates vegetables. It’s a constant challenge to serve healthy, nutrient-packed meals that also satisfy her taste buds. She would never eat spinach salad or steamed carrots. But, risotto is such a delicious comfort-food, I can add those same puréed or finely chopped vegetables to create a flavorful dishes she loves.

  68. I would make the classic, plain risotto but I can’t wait to try your version. It sounds delicious and healthy. And what a beautiful pot!

  69. I would make a delicious cheese risotto, it’s my go-to fall/winter risotto! I typically use a super sharp cheddar cheese but since we just moved to chester county I would use one of the cheeses from Birchrun Hills Farm around the corner. Yum!

  70. I absolutely love risotto and yours looks delicious. My favorite would have to be mushroom risotto. Whenever I’m dining out and I find it on the menu I have to have it. I’ve only made risotto a couple times at home, but I’m going to put it on my to do list for 2016. I really love it and it’s a shame I haven’t eaten it more often. Happy holidays!

  71. My first with the pot would be a nice parmesan risotto, I would follow up with a wild mushroom, a shrimp, and something with a roast butternut squash overtones.
    Now I’m hungry!

  72. I have no idea what kind as I’ve never made risotto.

    My Mother made it once but she didn’t follow the directions and it was horrible. (I think she burnt it.) We ended up having to throw it away.

    I guess I would start with the easiest, most basic recipe there is.

    But if I could find one that had butter, garlic and shrimp, it would be that one.

  73. I don’t know yet what kind of risotto I’d make, because I’ve never made risotto! I see it on the cooking competition shows all the time and it has piqued my interest, so I’d like to try it.

  74. I’ve never made a risotto so I am not sure what I would make. But it sure is a pretty pan and I’m sure I could learn to make a delicious one.

  75. The Lagostina Risotto Pot looks like a wonderful addition to anyone’s kitchen. I would cook a risotto with fresh peas, cherry heirloom tomatoes, fresh corn and lots of lemon flavor.

    Keep up the good work!
    Joyce

  76. Risotto is such a lovely dish, I wonder why I don’t make it more often! My favorite is a rich, earthy mushroom risotto, which I’m sure would taste better if cooked in this gorgeous Lagostina risotto pot!

  77. Whoa, that’s beautiful! My first dish in this pot would likely be a sweet and savory risotto with prunes, spinach, and parmesan.

  78. i love to make wild mushroom risotto from mushrooms i’ve collected while hiking. chantarelles, black trumpets, chicken of the woods, maitake… lots of great edibles out there if you know where to look (and what to look for).

  79. I’ve never made risotto before so I think I would probably stick with a basic recipe to start. Something about the “near-constant” cooking has always given me anxiety, but I’m sure, after a couple trys, I could make a decent one.

  80. My favorite risotto is a springtime favorite- lemon risotto with asparagus. DH tells me my risotto creates disappointment at restaurants, as no one makes it like I do 🙂

  81. After marrying into an Italian family, I started making mushroom risotto. Will also use fresh asparagus from the garden in the spring.

  82. I make mushroom risotto often however we bought academic of squash at the Fsrmers Market last month and your recipe sounds great!

  83. I like to make risotto with asparagus, shallots, and a little lemon zest in the spring, and wild mushrooms, peas, and thyme in the fall.

  84. Mmmmmmm… yummy risotto! Can’t get enough of that warm, homey feeling when I tuck into a beautiful dish of mushroom risotto.

  85. Risotto is my daughter’s favorite dish and the thing she always asks me to make on special occasions (birthday and such). I would make classic risotto with parmigiano reggiano.

  86. Oh yummy! I have some Morel mushrooms (dried now of course) that my neighbor picked this fall that would be lovely in risotto I think…

  87. my favorite risotto is one my sister makes with caramelized onions, leeks, scallions – any member of that family gets tossed in, and it’s finished with 2 types of cheese (parmesan for sure, not sure what her second one is but I’d love to make it in this pot and find out!)

  88. I would make a mushroom risotto from some morels I found and dried in the spring and forgot about until I found them the other day in the back of a cabinet. Check out some videos on you tube at Carluccios (Antonio Carluccio)…he is a well known forager, restaurateur and tv chef from Britain.

    Jam Bubba

  89. I love to make a farro version of risotto, not quite the same, but very yummy. I use whatever seasonal vegetables after cookinf the farro in wine and broth.

  90. My absolute favorite is risotto with asparagus. But this winter squash and leek one would surely be my new #2 favorite. This pot is beautiful – I can’t wait until I oust my roommates and can invest in nice cookware!

  91. risi bisi is my favorite. peas, bacon, mushrooms, and sundried tomatoes

    thanks for hosting the giveaway. i share your obsession with cookware, and this is an amazing piece!

  92. I’m not sure what kind of risotto I’d make, but thanks for the reminder about risotto- for some reason I tend to forget about it even though it is one of my husband’s favorites. Now I know what to make him for his birthday this weekend!

  93. I’ve never made a risotto before, but I have had mushroom risotto at a restaurant before and it was amazing–I would absolutely make that, if I could 🙂

  94. I’ve never made risotto, so I’d probably start with your recipe, but I might sub in some sweet potatoes for the squash since I currently have an abundance of sweets!

  95. I had the most amazing carrot risotto at a restaurant a few years ago … yep you read that right CARROT! I was not expecting much but it was so good!!! I’ve been wanting to try and figure out what they did to make it so good! So I would try to make that!

  96. I had the best risotto of my life recently- farro risotto with mushrooms and parmesan. This pot would definitely be used to try and recreate that meal. Yum! But thinking ahead to spring, some lemon and asparagus risotto would be a definite possibility as well.

  97. I recently made an herbed risotto due to my lack of pantry ingredients. Went out to my garden picked a bunch of herbs (tarragon, oregano, basil, and thyme) and with a bit of lemon and saffron, it was perfect with halibut and roasted fennel.

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