Butternut Squash Risotto Recipe

Name: Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups low-sodium chicken broth; 2 cups water; 2 1/2 tablespoons olive oil, divided; 1 (3-pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes; 1 teaspoon salt, divided; 1/4 teaspoon freshly ground pepper; 1/2 tablespoon fresh thyme leaves; 1 medium onion, finely chopped; 1 1/2 cups Arborio rice; 1/2 cup dry white wine; 1 tablespoon unsalted butter; 1/4 cup finely grated Parmigiano-Reggiano

Servings: persons

4 cups low-sodium chicken broth
2 cups water
2 1/2 tablespoons olive oil, divided
1 (3-pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1/2 tablespoon fresh thyme leaves
1 medium onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 tablespoon unsalted butter
1/4 cup finely grated Parmigiano-Reggiano

1
Bring broth and water to a simmer in a saucepan.
2
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Cook squash with 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally, until it is golden in spots (8-10 minutes). Stir in thyme. Add 1/2 cup broth mixture to skillet, reduce heat and cook, stirring occasionally, until squash is tender and broth is evaporated (8 to 10 minutes more). Remove from heat and set aside.
3
Meanwhile, in a 4-quart heavy pot over medium heat, cook onion in remaining 1 1/2 tablespoons oil with remaining 1/2 teaspoon salt, stirring, until softened (about 6 minutes). Add rice and toss to coat with oil; cook 2 minutes. Add wine and cook until almost completely absorbed (2 minutes more).
4
Stir 1/2 cup simmering broth into rice and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding more, until rice is creamy-looking but still al dente (about 20 minutes total); mixture should be the consistency of thick soup. (There may be leftover broth.)
5
Stir in butter, cheese, and reserved squash. Serve immediately.

964

kcal

Calories

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 12 ingredients. The key ingredients include: 4 cups low-sodium chicken broth, 2 cups water, 2 1/2 tablespoons olive oil, divided, 1 (3-pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes, and more.

Yes, Butternut Squash 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.

Butternut Squash Risotto

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