Butternut Risotto with Apples and Parmesan
User Reviews
3.9
60 reviews
Good
Butternut Risotto with Apples and Parmesan
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This creamy butternut risotto is a deliciously seasonal side dish with a gorgeous autumn color. Serve this fall risotto with beef, pork, and poultry or as a vegetarian main dish with a green salad.
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups butternut squash cut in ½" dice or other hard squash variety.
- 2 shallots minced
- 1 medium apple peeled, seeded, diced
- ¾ cup arborio rice
- 3-4 cups vegetable stock or low-sodium chicken stock
- 1 cup parmigiano reggiano divided, finely grated
- ¾ teaspoon dried sage crumbled
- 2 teaspoons vermouth optional
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon parsley chopped (optional)
Instructions
- In a medium saucepan, heat 3-4 cups vegetable stock over medium-high heat and reduce to a low simmer to keep it warm.
- In a heavy pot over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter and heat until bubbly. Stir in the 2 cups butternut squash cut in ½" dice and cook, stirring occasionally for 5-6 minutes until slightly softened.
- Add 2 shallots and 1 medium apple and stir for one minute. Add ¾ cup arborio rice, stirring to combine.
- Add about 1 cup of the vegetable broth, stirring constantly. Cook over medium heat for 5-6 minutes or until the liquid is nearly evaporated. Add more broth, about half a cup at a time, stirring constantly between each addition.
- About 10 minutes into the simmering add ¾ teaspoon dried sage, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Continue to simmer and stir, adding more broth when the previous addition has been nearly absorbed.
- It should take about 20-25 minutes of adding broth, stirring and simmering before the rice is cooked through.
- When the rice is tender, stir in ¾ cup of grated parmesan cheese and 2 teaspoons vermouth (if using). Taste for seasonings and adjust, adding additional salt and pepper if desired.
- Transfer risotto to a serving dish and sprinkle with remaining parmesan cheese and 1 tablespoon parsley. Serve.
Notes
- To reheat, warm it on the stove and add a few tablespoons of hot stock to bring it back to the original creamy consistency.
- You can also reheat leftover butternut risotto in the microwave. It won't be as loose, but just as delicious.
Nutrition Information
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Calories
363kcal
(18%)
Carbohydrates
49g
(16%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Cholesterol
24mg
(8%)
Sodium
1426mg
(59%)
Potassium
388mg
(11%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
8210IU
(164%)
Vitamin C
19.1mg
(21%)
Calcium
337mg
(34%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 24mg | 8% |
| Sodium | 1426mg | 59% |
| Potassium | 388mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 8210IU | 164% |
| Vitamin C | 19.1mg | 21% |
| Calcium | 337mg | 34% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.9
60 reviews
Good
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