Butternut Squash And Pine-Nut Risotto Recipe

Name: Butternut Squash And Pine-Nut Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups (1/2-inch) cubed peeled butternut squash; 2 teaspoons plus 1 tablespoon olive oil, divided; 1/2 teaspoon salt; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; Cooking spray; 1/4 cup pine nuts; 4 cups fat-free, less-sodium chicken or vegetable broth; 1 cup water; 1 1/2 cups thinly sliced onion; 1 cup Arborio rice or other short-grained rice; 1/2 cup (4 ounces) grated fresh Parmesan; 1/2 teaspoon freshly ground black pepper; Additional salt (optional)

Servings: persons

2 1/2 cups (1/2-inch) cubed peeled butternut squash
2 teaspoons plus 1 tablespoon olive oil, divided
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
Cooking spray
1/4 cup pine nuts
4 cups fat-free, less-sodium chicken or vegetable broth
1 cup water
1 1/2 cups thinly sliced onion
1 cup Arborio rice or other short-grained rice
1/2 cup (4 ounces) grated fresh Parmesan
1/2 teaspoon freshly ground black pepper
Additional salt (optional)

1
Preheat oven to 450u00b0.
2
Combine squash, 2 teaspoons oil, salt, cumin, and coriander. Place in a single, uncrowded layer on a baking sheet coated with cooking spray; bake at 450u00b0 for 20-25 minutes, turning once.
3
Place nuts in a dry skillet over medium-high heat. Cook, stirring frequently, 3 minutes or until lightly browned. Transfer to a plate.
4
Simmer broth and water in a medium saucepan (do not boil). Keep warm over low heat.
5
Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, 6 minutes or until golden brown. Add rice; cook 2 minutes, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
6
Remove pot from heat; stir in squash, cheese, and nuts. Season generously with pepper and additional salt, if desired.

1794

kcal

Calories

141

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 1/2 cups (1/2-inch) cubed peeled butternut squash, 2 teaspoons plus 1 tablespoon olive oil, divided, 1/2 teaspoon salt, 1/4 teaspoon ground cumin, and more.

Yes, Butternut Squash And Pine-Nut Risotto falls under the Vegetarian 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.

That's it — enjoy your meal!

Butternut Squash And Pine-Nut Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions