Squash Risotto
- Number of Servings: 4
Ingredients
1 tbsp of olive oil1 medium onion, diced small1 glass of white or red wine6 cups of homemade vegetable stock2 cups of risotto rice (arborio or carnaroli)1 pound of butternut squash, roasted8 tbsp parmesan cheese, finely grated
Heat 2 large pots.
Add oil in the largest of pots. Add onion and saute until soft but no colour. Mean while place the stock in the other pot and warm until just boiling. Keep warm.
When the onion is done add the rice and stir until warm and toasted. Add the wine. Stir until all the wine is dissolved. Add the stock one ladle full at at time. Stir in between each ladle until all the liquid is dissolved. Continue this process, ladle of stock, stir, add more stock until the rice is cooked through. Around 20 to 25 minutes.
Add the squash puree. Warm through. Add the parmesan. You can additional butter or olive oil depending.
Serve on plates and spread it out. Risotto should be served warm not hot.
Serving Size: Makes 4 generous plates of risotto
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
Add oil in the largest of pots. Add onion and saute until soft but no colour. Mean while place the stock in the other pot and warm until just boiling. Keep warm.
When the onion is done add the rice and stir until warm and toasted. Add the wine. Stir until all the wine is dissolved. Add the stock one ladle full at at time. Stir in between each ladle until all the liquid is dissolved. Continue this process, ladle of stock, stir, add more stock until the rice is cooked through. Around 20 to 25 minutes.
Add the squash puree. Warm through. Add the parmesan. You can additional butter or olive oil depending.
Serve on plates and spread it out. Risotto should be served warm not hot.
Serving Size: Makes 4 generous plates of risotto
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
Nutritional Info Amount Per Serving
- Calories: 489.9
- Total Fat: 6.4 g
- Cholesterol: 7.2 mg
- Sodium: 176.7 mg
- Total Carbs: 99.3 g
- Dietary Fiber: 6.8 g
- Protein: 12.6 g