• 27 Ratings

This dish is pure luxury made with the simplest ingredients. Its decadent creaminess comes from the natural starch of the Arborio rice and the butternut squash puree. A generous sprinkle of Parmesan and a hint of fresh sage make it unforgettably delicious.

Source: Better Homes and Gardens

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Con Poulos

Recipe Summary

prep:
15 mins
cook:
40 mins
Servings:
4
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Ingredients

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Directions

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  • In a medium saucepan heat broth until hot but not boiling. Reduce heat to low; cover to keep warm.

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  • In a large saucepan heat oil over medium heat. Add onion. Cook and stir for 6 to 8 minutes until softened but not browned. Add rice; cook and stir for 1 minute. Add wine and simmer about 2 minutes, stirring constantly until it is absorbed.

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Instructions Checklist
  • Add 1/2 cup of the hot broth. Simmer over medium heat, stirring frequently, until it is absorbed. Repeat with the remaining broth, 1/2 cup at a time, allowing each addition to absorb before adding more, about 30 minutes total. When all the broth is incorporated and the rice is tender and creamy, add the squash, sage, all but 2 tablespoons of the cheese, the salt, and pepper. Season with additional salt to taste. Garnish with reserved cheese. Serve immediately.

*TIP
  • To make butternut squash puree, wash and halve lengthwise a 1 1/2-lb. butternut squash. Remove seeds. Place, cut sides down, in a baking dish with 2 Tbsp. water. Microwave, covered with vented plastic wrap, for 7 to 10 minutes or until tender, rearranging once. Let stand, covered, for 5 minutes. Scoop flesh out of skins; mash until smooth. Measure 1 1/2 cups. Reserve remaining squash for another use.

*

Additional low-sodium broth may be used in place of the wine.

**

Wash and halve lengthwise a 1 1/2-pound butternut squash. Remove seeds. Place, cut sides down, in a baking dish with 2 tablespoons water. Microwave, covered with vented plastic wrap, on 100% power (high) for 7 to 10 minutes or until tender, rearranging once. Let stand, covered, for 5 minutes. Scoop flesh out of skins and mash until smooth. Measure 1 1/3 cups. Reserve remaining squash for another use.

Nutrition Facts

415 calories; total fat 7g; saturated fat 3g; polyunsaturated fat 0g; monounsaturated fat 4g; cholesterol 10mg; sodium 784mg; potassium 313mg; carbohydrates 70g; fiber 3g; sugar 4g; protein 11g; trans fatty acid 0g; vitamin a 2867IU; vitamin c 7mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 24mcg; vitamin b12 0mcg; calcium 232mg; iron 2mg.
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Reviews

27 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2
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