Roasted Butternut Squash Risotto (with Basil and Parmesan)
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5.0
3 reviews
Excellent
Roasted Butternut Squash Risotto (with Basil and Parmesan)
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Butternut Squash Risotto, finished with basil and parmesan, this is a hearty side dish or a delicious vegetarian main course. Either way, it's delicious!
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Ingredients
- 2 cups squash roasted (see notes)
- 1 tablespoon olive oil
- 1 tablespoon butter I use salted butter
- 1 onion diced
- 2 cloves garlic minced
- 1 cup arborio rice
- 3-4 cups chicken stock vege or chicken -either will do
- 1/4 cup basil fresh, chopped
- Parmesan Cheese
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Instructions
- Heat the stock and keep it warm.
- Heat oil and butter in a large pan or skillet. Add onion and garlic, and cook until onion is tender.
- Blend in the rice and cook for a few minutes, ensuring that all the rice grains are covered in the oil.
- Add 1 cup of stock to the pan, and cook, stirring constantly until the liquid is absorbed.
- Continue stirring in stock 1 cup at a time until rice is tender and creamy.
- Fold in roasted squash and basil and heat through.
- Serve topped with black pepper and parmesan.
Notes
- Don’t worry about precise measurements when pouring in the stock. It just needs to basically cover the surface of the rice.
- Simmer gently over medium-low heat – a rapid boil isn’t what we’re looking for here.
- Use hot stock!! The heat helps maintain the starch content of the rice.
- Cook stirring REGULARLY but not CONSTANTLY.
- Heat the stock on another burner while you make the risotto, and keep it warm.
- When adding the squash, fold it in gently (channel your inner Moira Rose). The same goes for the basil and the parmesan,
- Substitutions/Additions
- You can add a little white wine to this! At step 3 in the recipe card, add the wine and cook until absorbed, then continue with stock.
- What to do with leftovers
- Store in a covered container in the refrigerator for up to 4 days. Reheat to piping hot!
- How to Roast Butternut Squash
- Make the roasted squash ahead and have it hang out in the refrigerator until you are ready to make this roasted squash risotto. It keeps well for several days, so you can roast the squash on the weekend, and make risotto the following Friday (if you can wait that long). I make a double batch, just so I could have some to add to salads during the week.
- Step 1 Peel and dice the squash
- Step 2 Season it with plenty of salt and pepper and toss with olive oil.
- Step 3 Bake at 400 until browned and softened
- Step 4 Cool until ready to use. Roasted squash keeps in the refrigerator for several days.
Nutrition Information
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Calories
356kcal
(18%)
Carbohydrates
61g
(20%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
854mg
(36%)
Potassium
331mg
(9%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
8130IU
(163%)
Vitamin C
17.2mg
(19%)
Calcium
68mg
(7%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 854mg | 36% |
| Potassium | 331mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 8130IU | 163% |
| Vitamin C | 17.2mg | 19% |
| Calcium | 68mg | 7% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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