Butternut Squash Risotto
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3cups finely diced peeled, seeded butternut squash
- 2tablespoons unsalted butter
- ¾cup chopped onion
- 4cloves garlic, minced
- 1½cups Arborio rice
- 4cups hot chicken or vegetable stock
- 1tablespoon finely minced parsley
- 1teaspoon finely minced fresh sage
- 2tablespoons freshly grated Parmesan cheese
- Salt and freshly ground pepper
Nutritional analysis per serving (8 servings)
247 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 7 grams protein; 544 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Bring a pot of water to a boil, add a cup of squash, cook until tender, about 10 minutes, then remove it with a slotted spoon. Mash the squash and set aside. Add remaining squash to the pot, cook for two to three minutes, drain and set aside.
- Step 2
Heat the butter in a heavy saucepan. Add the onion, cook slowly until translucent, then stir in the garlic. Add rice, cook, stirring a few minutes and add one cup of the stock.
- Step 3
Cook over medium heat until the stock is absorbed. Add another cup of the stock and cook, stirring until it has been absorbed, then stir in the mashed squash and another cup of the stock. When the stock has been absorbed by the rice, add a half-cup of the stock. By this time the rice should be nearly tender.
- Step 4
Gently fold in the diced squash and another half-cup of stock. Cook, stirring, then fold in the parsley and sage, the cheese and salt and pepper to taste. Serve at once.
Private Notes
Comments
Instead of boiling the diced squash, I tossed them w/ olive oil & salt. Then roasted them at 425 for 15 min. More intense flavor, firmer texture.
I like the idea of having the squash mash in the risotto, but ultimately decided it was a bit too much trouble for tonight. I halved the recipe, added wine to rice, roasted cubed squash with thyme while risotto cooks. To finish I fried sage leaves. I think the recipe is a good start, and leaves room to play to your belly's content with a working knowledge of how to make risotto.
Definitely agree with roasting squash with good olive oil, salt, and pepper at (425-450 for about 15-20 min) instead of boiling. Also, used shallots instead of onion. Also, I ended up needing a bit more liquid-closer to 4.5 cups (perhaps I didn’t stir enough or didn’t wait for liquid to absorb enough before adding more?). Finally I deglazed my shallots and garlic with good white wine. Basically, I made my own recipe it seems…but my recipe came out great!
I did it the roasting way and followed the instructions to the letter otherwise. Came out magnificent!
If you can find a honey nut squash to sub for butternut it was delicious in this recipe. They tend to be smaller than butternut so I halved the recipe. Cut squash in quarters and roasted for 20 mins. Took the “hollow” quarters and set aside to chop. Roasted the solid quarters for another 20 mins for the mash. Cooked per instructions but needed more broth than the recipe called for. Added chopped thyme to the herbs and finished with sage leaves fried in brown butter. Was delish!
Definitely agree with roasting squash with good olive oil, salt, and pepper at (425-450 for about 15-20 min) instead of boiling. Also, used shallots instead of onion. Also, I ended up needing a bit more liquid-closer to 4.5 cups (perhaps I didn’t stir enough or didn’t wait for liquid to absorb enough before adding more?). Finally I deglazed my shallots and garlic with good white wine. Basically, I made my own recipe it seems…but my recipe came out great!
Advertisement