Butternut Squash Risotto Recipe
Thanks to the Simply Recipies blog...wonderful!
I loved this dish. I could sit down and eat cups and cups and cups of this dish. It was a wonderful side, and an easy main for a vegetarian. Thanks to Simply Recipies blog...wonderful!
I used extra butternut squash and it worked really well, I also found that I did not need to add extra cheese at the table.
Servings: 4-6 big servings
| Tags: |
Ingredients
- 6-8 cups chicken broth (use vegetable broth for vegetarian option)
- 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
- 1 small onion, finely chopped
- 2 cups butternut squash, peeled, and finely diced
- 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 cup freshly grated Parmesan cheese
- 2 Tbsp chopped chives or garlic chives
- Salt
Directions
- Heat broth in a med pot and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
- Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook, stirring continupusly, over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a ladle or so of broth at a time, cook and stir until all of the broth is absorbed, and until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
- 3 During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 685g | |
| Recipe makes 4 servings | |
| Calories 684 | |
| Calories from Fat 199 | 29% |
| Total Fat 22.65g | 28% |
| Saturated Fat 13.75g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 1049mg | 44% |
| Potassium 769mg | 22% |
| Total Carbs 86.75g | 23% |
| Dietary Fiber 4.4g | 15% |
| Sugars 2.84g | 2% |
| Protein 21.36g | 34% |
Languages
Reviews
Comments
October 9, 2008This looks yummy, Kelly. I love Simple Recipes too. Thanks for sharing!
