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Butternut Risotto

Makes: 8 to 10 servings
Prep 20 mins Cook 25 mins
Butternut Risotto
Ingredients
  • 5  cups  reduced-sodium chicken broth
  • 2  tablespoons  olive oil
  • 3  cloves garlic, minced
  • 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 183,
  • Fat, total (g) 7,
  • chol. (mg) 10,
  • sat. fat (g) 3,
  • carb. (g) 27,
  • Monosaturated fat (g) 3,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 5,
  • vit. A (IU) 4130,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • sodium (mg) 440,
  • Potassium (mg) 191,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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