Butternut Squash Risotto
User Reviews
5
Butternut Squash Risotto
Description
This risotto begins by roasting butternut squash halves brushed with olive oil until soft, then scooping and cubing the flesh. Alternatively, the squash can be peeled and cubed before roasting or cooked by boiling or steaming for quicker preparation. The cooking of the risotto starts with gently softened onion sautéed in olive oil, to which arborio rice is added and toasted until lightly browned.
White wine is stirred in and cooked off to add acidity and depth. Warm chicken broth is then gradually added in small amounts, stirring constantly to release the rice's starch and build a creamy texture. The roasted butternut squash cubes and ground sage are added partway, allowing the squash to break down slightly and integrate into the creamy risotto.
The risotto finishes with shredded Parmesan cheese, enhancing richness and adding a savory tang. The result is a velvety dish with tender grains punctuated by sweet, soft squash and fragrant sage. This dish works well as a comforting side or main course during cooler weather, showcasing the sweetness of fall squash with traditional risotto technique.
Use heated broth to maintain cooking temperature and consistency. Squash can be cooked faster if peeled and cubed smaller before roasting for about 30 minutes until tender.
Ingredients
- 2 cups butternut squash ½" cubed, about 1 pound
- 2 tablespoons olive oil divided
- ½ cup onion diced
- 1 cup arborio rice
- ½ cup white wine or extra broth
- ¼ teaspoon sage ground
- 4 cups chicken broth divided, or as needed
- ¼ cup Parmesan Cheese shredded
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
- Use heated broth when adding to risotto to keep cooking temperature steady.
- For faster preparation, peel and cube the squash into 1-inch pieces and roast for about 30 minutes until tender.
- You can boil or steam the squash instead of roasting, but roasting adds a deeper flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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