Recipes and Cooking Butternut Risotto 4.7 (3) Add your rating & review Bright orange squash makes an Italian risotto that's a great side dish in the fall or winter. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Servings: 8 Jump to Nutrition Facts Ingredients 5 cup reduced-sodium chicken broth 2 tablespoon 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 ½ cup arborio rice ¼ teaspoon thread saffron, crushed, or ground turmeric 2 tablespoon butter or margarine 2 tablespoon finely shredded Parmesan cheese ⅛ teaspoon pepper Finely shredded Parmesan cheese (optional) Directions 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. 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.) 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. Rate it Print Nutrition Facts (per serving) 183 Calories 7g Fat 27g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 183 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 10mg 3% Sodium 440mg 19% Total Carbohydrate 27g 10% Total Sugars 1g Protein 5g Vitamin C 11.2mg 56% Calcium 40.4mg 3% Iron 2mg 11% Potassium 191mg 4% Folate, total 16.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.