Butternut Squash Risotto (Women's Day)

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 292.2
  • Total Fat: 8.9 g
  • Cholesterol: 7.4 mg
  • Sodium: 622.4 mg
  • Total Carbs: 36.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 7.6 g

View full nutritional breakdown of Butternut Squash Risotto (Women's Day) calories by ingredient
Submitted by:

Introduction

A butternut squash risotto from Women's Day magazine (February 2011) A butternut squash risotto from Women's Day magazine (February 2011)
Number of Servings: 4

Ingredients

    2 Tbsp olive oil
    1 onion, finely chopped
    1/2 med butternut squash (about 1lb), peeled & cut into 1/4-in. pieces
    2 cloves garlic, finely chopped
    Kosher salt & pepper
    3/4 cup Arborio rice
    1 cup dry white wine
    3 1/2 cups low-sodium chicken or vegetable broth
    2 tsp fresh thyme
    1/4 cup grated Romano (1 oz.), plus more for serving

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion & cook, covered, stirring occasionally, until tender, 6-8 minutes.
2. Add the butternut squash, garlic, 1/2 tsp salt, 1/4 tsp pepper and cook, covered, stirring occasionally, until the squash is beginning to soften, 5-6 minutes. Stir in the rice and cook for 1 minute.
3. Add the wine and simmer until absorbed, 8-10 minutes. Add half the broth (1 3/4 cups) and simmer, stirring once, until absorbed, 8-10 minutes.
4. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy and the broth has been absorbed, 8-10 minutes. Stir in the thyme and Romano. Serve with additional Romano, if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user LADYJAINAZ.

TAGS:  Side Items |

Rate This Recipe