Butternut Risotto

4.7
(3)

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

R048696
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
8

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

  • 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 (per serving)

183 Calories
7g Fat
27g Carbs
5g Protein
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.

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