Rating
Published Dec 20th
Prep 10m Cook 50m Additional - Ready In 60m
Servings 4 servings Calories 453.1
Simple and hearty butternut squash risotto dish.
Recipe Ingredients
- 5 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 1 pound mashed, cooked butternut squash
- 8 tablespoons finely shredded Parmesan cheese, divided
- 2 tablespoons chopped fresh sage
- salt and ground black pepper to taste
Cooking Directions
- 1 Pour broth in a medium saucepan, cover, and heat over medium-low heat until warm, about 10 minutes.
- 2 Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 6 to 8 minutes. Add rice; cook and stir for 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 2 minutes. Add 1/2 cup warm broth and simmer, stirring frequently, until it is absorbed, about 5 minutes. Repeat with remaining broth, adding 1/2 cup at a time and stirring until all broth is absorbed and rice is tender and creamy, about 25 minutes more.
- 3 Meanwhile, puree cooked squash. Add pureed squash to rice with 6 tablespoons Parmesan cheese, sage, salt, and pepper. Stir until cheese is melted. Garnish with remaining Parmesan and serve immediately.
Nutrition Facts
- Calories 453.1
- Carbohydrate 79.2 g
- Cholesterol 7.2 mg
- Fat 6.8 g
- Fiber 2.8 g
- Protein 11.2 g
- Saturated Fat 2.2 g
- Sodium 747.6 mg
- Sugar 5.3 g
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