Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

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

Source: Better Homes and Gardens


Recipe Summary

25 mins
45 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

183 calories; fat 7g; cholesterol 10mg; saturated fat 3g; carbohydrates 27g; mono fat 3g; insoluble fiber 1g; sugars 1g; protein 5g; vitamin a 4130.2IU; vitamin c 11.2mg; thiamin 0.1mg; niacin equivalents 2mg; vitamin b6 0.1mg; folate 16.1mcg; sodium 440mg; potassium 191mg; calcium 40.4mg; iron 2mg.