Recipe By Sara s
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. 1 Pour broth in a medium saucepan, cover, and heat over medium-low heat until warm, about 10 minutes.
  2. 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. 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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Reviews

  1. very simple but very tasty. I did not have fresh sage so had to use dried sage. It turned out tasting special and I will try again with fresh sage one day. This takes a good amount of time stirring but you can do so while preparing the rest of dinner. The outcome seems more - Read more ...
  2. Perfect creamy risotto. Can’t go wrong.
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