Squash Risotto
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Squash Risotto calories by ingredient
Introduction
When we were in Verona it started to rain. We were hungry and looking for a place to get inside. We found a little restaurant that only had a few tables and was inhabited only with locals. Special of the day. Pumpkin risotto with red wine. Italian pumpkin is much sweeter than North American so we use butternut squash. You can use red or white wine depending on your preference. Or none at all. The original had butter and more cheese but this is pretty close. When we were in Verona it started to rain. We were hungry and looking for a place to get inside. We found a little restaurant that only had a few tables and was inhabited only with locals. Special of the day. Pumpkin risotto with red wine. Italian pumpkin is much sweeter than North American so we use butternut squash. You can use red or white wine depending on your preference. Or none at all. The original had butter and more cheese but this is pretty close.Number of Servings: 4
Ingredients
-
1 tbsp of olive oil
1 medium onion, diced small
1 glass of white or red wine
6 cups of homemade vegetable stock
2 cups of risotto rice (arborio or carnaroli)
1 pound of butternut squash, roasted
8 tbsp parmesan cheese, finely grated
Directions
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.
