Butternut Squash Risotto Recipe

Name: Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups cubed peeled butternut squash; 1/4 cup olive oil, divided; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 to 4-1/2 cups vegetable broth; 1 cup water; 1 small onion, chopped; 2 garlic cloves, minced; 2 cups uncooked arborio rice; 1 cup lager; 2 tablespoons butter; 1 teaspoon ground ancho chili pepper; 1/2 teaspoon ground nutmeg; 1 cup grated Parmesan cheese

Servings: persons

8 cups cubed peeled butternut squash
1/4 cup olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
4 to 4-1/2 cups vegetable broth
1 cup water
1 small onion, chopped
2 garlic cloves, minced
2 cups uncooked arborio rice
1 cup lager
2 tablespoons butter
1 teaspoon ground ancho chili pepper
1/2 teaspoon ground nutmeg
1 cup grated Parmesan cheese

1
Preheat oven to 450u00b0. In a large bowl, combine the squash, 2 tablespoons oil, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, 20-25 minutes or until tender, stirring once.
2
In a large saucepan, heat broth and water; keep warm. In a large skillet, saute onion and garlic in remaining oil until tender. Add rice; cook and stir 2-3 minutes. Reduce heat; stir in lager. Cook and stir until all of the liquid is absorbed.
3
Add heated broth mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the butter, chili pepper, nutmeg and squash; cook and stir until heated through. Remove from the heat; stir in cheese. Serve immediately.

3966

kcal

Calories

397

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 14 ingredients. The key ingredients include: 8 cups cubed peeled butternut squash, 1/4 cup olive oil, divided, 1/2 teaspoon salt, 1/4 teaspoon 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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