Butternut Risotto

Bright orange squash makes an Italian risotto that's a great side dish in the fall or winter.

Butternut Risotto + enlarge image
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5 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
20 mins
Cook:
25 mins
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Butternut Risotto

Ingredients
5
cups reduced-sodium chicken broth
2
tablespoons olive oil
3
1
pound butternut squash, peeled, seeded, and cut into 1/4- to 1/2-inch cubes (about 3 cups)
1 1/2
cups arborio rice
1/4
teaspoon thread saffron, crushed, or ground turmeric
2
tablespoons butter or margarine
2
tablespoons finely shredded Parmesan cheese
1/8
teaspoon pepper
 
Finely shredded Parmesan cheese (optional)

Directions

  1. In a medium saucepan bring broth to boiling. Cover and reduce heat until broth just simmers. Meanwhile, in a large nonstick skillet heat oil over medium heat. Add garlic; cook and stir for 15 seconds. Add squash and rice; cook and stir 1 minute more.
  2. Slowly and carefully add 1/2 cup of the hot broth and the saffron or turmeric to rice mixture, stirring constantly. Continue to cook and stir over medium heat until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed, but mixture is creamy. (This should take about 25 minutes total.)
  3. Remove from heat; stir in butter or margarine, the 2 tablespoons cheese, and the pepper. Spoon into a serving bowl. Sprinkle with additional finely shredded Parmesan cheese, if desired. Makes 8 to 10 servings.

Nutrition Facts

(Butternut Risotto)
    Per serving:
  • 183 kcal cal.,
  • 7 g fat
  • (3 g sat. fat,
  • 3 g monounsatured fat),
  • 10 mg chol.,
  • 440 mg sodium,
  • 27 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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