Butternut Squash Risotto
User Reviews
5.0
36 reviews
Excellent
Butternut Squash Risotto
Report
Butternut Squash Risotto is savory with a little bit of sweet, perfect for dinner parties or a special occasion!
Share:
Ingredients
- 2 cups butternut squash ½" cubed, about 1 pound
- 2 tablespoons olive oil divided
- ½ cup diced onion
- 1 cup arborio rice
- ½ cup white wine or extra broth
- ¼ teaspoon ground sage
- 4 cups chicken broth divided, or as needed
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat oven to 375°F.
- Cut the squash in half lengthwise and scoop out the seeds. Brush with 1 tablespoon olive oil. Season with salt & pepper. Place squash on a baking pan cut side up and 55-60 minutes or until tender. Scoop squash out and cut into cubes.
- Add remaining olive oil and onion to a pan over medium heat. Cook until onion begins to soften, about 3 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes longer.
- Add wine and cook until evaporated while stirring. Add squash and sage.
- Warm the broth in the microwave.
- Add warmed broth ½ cup at a time stirring until evaporated after each addition. This will take about 20-25 minutes, the squash will begin to break up as the rice is stirred. Continue adding broth allowing it to evaporate after each addition until the rice is tender and creamy.
- Taste and add salt & pepper as needed, garnish with parmesan cheese.
Notes
- It is important that the broth you add is heated.
- To cook the squash faster, peel and cube it into 1" pieces. Toss with 1 tablespoon olive oil. Season with salt & pepper. Place squash on a baking pan and roast 30 minutes or until tender.
- To cook the squash faster, peel and cube it into 1" pieces. Toss with 1 tablespoon olive oil. Season with salt & pepper. Place squash on a baking pan and roast 30 minutes or until tender.
- Instead of roasting, butternut squash can be boiled in salted water until tender or steamed.
Nutrition Information
Show Details
Calories
341
(17%)
Carbohydrates
52g
(17%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
4mg
(1%)
Sodium
966mg
(40%)
Potassium
523mg
(15%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
7490IU
(150%)
Vitamin C
33mg
(37%)
Calcium
129mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341 | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 966mg | 40% |
| Potassium | 523mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 7490IU | 150% |
| Vitamin C | 33mg | 37% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
Other Recipes
You'll Also Love
