Butternut Squash Risotto
User Reviews
4.7
36 reviews
Excellent
Butternut Squash Risotto
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Butternut squash risotto is creamy, delicious and satisfying! It takes a little time, but it’s still easy to make—and absolutely worth it!
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Ingredients
- 3 cups fat free low-sodium chicken broth (use vegetable broth for vegetarian)
- 1 cup butternut squash puree*
- 1 tsp butter or olive oil
- 3 cloves garlic (chopped)
- 1/4 cup shallots (chopped)
- 1 cup arborio rice
- 2 oz dry white wine
- 1 tbsp fresh sage (minced)
- 1/4 cup freshly grated Parmigiano-Reggiano
- salt and fresh cracked pepper (to taste)
- 2 cups fresh baby arugula (for garnish)
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Instructions
- In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
- In a large heavy saucepan over medium heat, heat oil or butter until melted. Add shallots, garlic and rice; saute until the rice is well coated with oil or butter, about 3 minutes. Add the wine and sage and stir until it is absorbed.
- Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid.
- Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used, about 25-30 minutes from the time you started.
- When all the liquid is absorbed, stir in the grated cheese and remove from heat. Serve immediately and top with baby arugula and extra grated cheese if desired.
Notes
- To make butternut squash puree, boil the squash until tender, then transfer to the blender and blend until smooth.
Nutrition Information
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Serving
1scant cup
Calories
249kcal
(12%)
Carbohydrates
45g
(15%)
Protein
7.5g
(15%)
Fat
3g
(5%)
Saturated Fat
1.5g
(8%)
Cholesterol
5mg
(2%)
Sodium
461mg
(19%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1scant cup | |
| Calories | 249kcal | 12% |
| Carbohydrates | 45g | 15% |
| Protein | 7.5g | 15% |
| Fat | 3g | 5% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 5mg | 2% |
| Sodium | 461mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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