Butternut Squash Risotto (Simply Recipes)
- Number of Servings: 6
Ingredients
6-8 cups chicken broth (use vegetable broth for vegetarian option)5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp1 small onion, finely chopped2 cups butternut squash, peeled, and finely diced2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred) 1 cup dry white wine (such as Sauvignon Blanc)1 cup freshly grated Parmesan cheese2 Tbsp chopped chives or garlic chivesSalt
Makes 4-6 servings.
Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes. Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.
Number of Servings: 6
Recipe submitted by SparkPeople user AMADEAO.
Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes. Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.
Number of Servings: 6
Recipe submitted by SparkPeople user AMADEAO.
Nutritional Info Amount Per Serving
- Calories: 437.2
- Total Fat: 15.9 g
- Cholesterol: 44.9 mg
- Sodium: 480.3 mg
- Total Carbs: 59.7 g
- Dietary Fiber: 2.2 g
- Protein: 13.0 g
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