Butternut Risotto Recipe

Name: Butternut Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups low-salt chicken broth; 1 1/3 cups water; 1 small leek, trimmed and cut in half lengthwise; 1 tablespoon olive oil; 1 cup thinly sliced celery; 1 1/2 cups uncooked Arborio or other short-grain rice; 1 tablespoon thinly sliced fresh sage; 1/3 cup dry white wine; 4 cups (1/2-inch) cubed peeled butternut or other winter squash (about 2 pounds); 1/2 teaspoon salt; 1/3 cup grated fresh Parmesan cheese; 2 teaspoons lemon juice; 1/4 teaspoon white pepper

Servings: persons

4 cups low-salt chicken broth
1 1/3 cups water
1 small leek, trimmed and cut in half lengthwise
1 tablespoon olive oil
1 cup thinly sliced celery
1 1/2 cups uncooked Arborio or other short-grain rice
1 tablespoon thinly sliced fresh sage
1/3 cup dry white wine
4 cups (1/2-inch) cubed peeled butternut or other winter squash (about 2 pounds)
1/2 teaspoon salt
1/3 cup grated fresh Parmesan cheese
2 teaspoons lemon juice
1/4 teaspoon white pepper

1
Bring chicken broth and water to a simmer in a saucepan (do not boil). Keep the broth warm over low heat.
2
Cut leek crosswise into thin slices. Heat oil in a large saucepan over medium heat. Add leek and celery, and saute 2 minutes. Add rice and sage, and saute 1 minute. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1/2 cup broth mixture, squash, and salt, and cook until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly, and cook until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in Parmesan cheese, lemon juice, and pepper.

2353

kcal

Calories

200

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups low-salt chicken broth, 1 1/3 cups water, 1 small leek, trimmed and cut in half lengthwise, 1 tablespoon olive oil, and more.

Yes, Butternut Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Risotto

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