Roasted Butternut Squash Risotto
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 264.1
- Total Fat: 14.2 g
- Cholesterol: 0.0 mg
- Sodium: 419.5 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 4.9 g
- Protein: 2.8 g
View full nutritional breakdown of Roasted Butternut Squash Risotto calories by ingredient
Introduction
My own sweet spin on risotto...I started with this basic recipe from Epicurious, and add a dash of cardamom!http://www.epicurious.com/rec
ipes/food/views/butternut-squash-risot
to-13081 My own sweet spin on risotto...I started with this basic recipe from Epicurious, and add a dash of cardamom!
http://www.epicurious.com/rec
ipes/food/views/butternut-squash-risot
to-13081
Number of Servings: 4
Ingredients
-
1 clove Garlic
1.25 tsp Ginger Root
0.50 cup, chopped Onions, raw
2 fl oz White Wine
1.75 cup Vegetable Broth
0.50 cup Alesso Arborio Rice Uncooked
4 tbsp Crisco Pure Vegetable Oil
3 cup, cubes Butternut Squash
Directions
1. Preheat oven to 450°F.
2. Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Toss with oil, then spread in baking dish. Put remaining half, cut side down, in the baking pan with diced squash and season with salt and pepper.
3. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 25 to 30 minutes.
4. Holding halved squash in a kitchen towel, scoop out flesh and mash.
5. In a saucepan bring broth and water to a simmer and keep at a bare simmer.
6. In another saucepan cook onion, garlic, and gingerroot in butter over moderately low heat, stirring, until softened.
7. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added.
8. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes.
9. Stir in cardamom, and salt and pepper to taste.
Serving Size: Makes 4 servings of about 1 cup each
2. Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Toss with oil, then spread in baking dish. Put remaining half, cut side down, in the baking pan with diced squash and season with salt and pepper.
3. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 25 to 30 minutes.
4. Holding halved squash in a kitchen towel, scoop out flesh and mash.
5. In a saucepan bring broth and water to a simmer and keep at a bare simmer.
6. In another saucepan cook onion, garlic, and gingerroot in butter over moderately low heat, stirring, until softened.
7. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added.
8. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes.
9. Stir in cardamom, and salt and pepper to taste.
Serving Size: Makes 4 servings of about 1 cup each
