Butternut Squash Risotto Recipe

Name: Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 2 1/2 cups cubed, peeled butternut squash (about 2 pounds); 1/2 teaspoon sea salt, to taste; 1/2 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh sage, plus more for garnish (optional); 7 cups fat-free, low-sodium chicken broth; 1 tablespoon butter; 1 finely chopped onion; 1 1/2 cups Arborio rice or other short-grain rice; 1/4 cup (2 ounces) grated Parmigiano-Reggiano cheese or pecorino Romano cheese

Servings: persons

3 tablespoons extra-virgin olive oil, divided
2 1/2 cups cubed, peeled butternut squash (about 2 pounds)
1/2 teaspoon sea salt, to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh sage, plus more for garnish (optional)
7 cups fat-free, low-sodium chicken broth
1 tablespoon butter
1 finely chopped onion
1 1/2 cups Arborio rice or other short-grain rice
1/4 cup (2 ounces) grated Parmigiano-Reggiano cheese or pecorino Romano cheese

1
Step Heat 2 tablespoons oil in a large skillet over medium heat and add the squash. Cook until tender, 5-7 minutes. Add sea salt, pepper, and sage. Set aside until ready to finish the risotto. Bring 5 cups of broth to boil in a saucepan; reduce to a simmer. Save remaining 2 cups.
2
Step Heat 1 tablespoon each butter and olive oil in a heavy 4-5 quart saute pan over medium heat. Add onion; saute for about 2 minutes, or until translucent. Add rice to mixture and stir until all grains are coated.
3
Step Using a ladle, start adding simmering broth 1/2 cup at a time, stirring continuously. Allow each addition to be fully absorbed before adding more. This will take about 20-25 minutes. The rice will be slightly al dente. Season with salt and pepper to taste, and place away from direct heat until ready to finish.
4
Step About 5 minutes before serving, bring remaining 2 cups broth to a simmer. Warm squash on the stove. Heat rice mixture over medium heat. Immediately start adding simmering broth, 1/2 cup at a time, stirring until soft and fairly loose. Most of the broth should have evaporated, but it shouldn't be dry (you may not need all 2 cups). The rice should be soft, not mushy. If too dry, add a bit more hot broth. Stir in squash; taste for seasoning. Serve in shallow bowls. Sprinkle Parmigiano-Reggiano on top. Garnish with more sage, if desired, and serve immediately.

2123

kcal

Calories

149

Fat

Carbs

139

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 10 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, divided, 2 1/2 cups cubed, peeled butternut squash (about 2 pounds), 1/2 teaspoon sea salt, to taste, 1/2 teaspoon freshly ground black pepper, 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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