Butternut Squash Risotto Recipe

Name: Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Butternut Squash, Peeled, Seeded And Cubed In 1/2 Inch Pieces; 1 Tablespoon Olive Oil; Salt And Pepper; 4 cups Reduced Sodium Chicken Broth; 3 Tablespoons Butter; 1 whole Onion, Chopped; 4 cloves Garlic, Finely Chopped; 1 whole 1 Inch Knob Of Ginger, Peeled And Finely Chopped; 1 cup Arborio Rice; 1/2 cups White Wine; 1 cup Room Temperature Water (optional); 1 cup Freshly Grated Parmesan Cheese

Servings: persons

1 whole Butternut Squash, Peeled, Seeded And Cubed In 1/2 Inch Pieces
1 Tablespoon Olive Oil
Salt And Pepper
4 cups Reduced Sodium Chicken Broth
3 Tablespoons Butter
1 whole Onion, Chopped
4 cloves Garlic, Finely Chopped
1 whole 1 Inch Knob Of Ginger, Peeled And Finely Chopped
1 cup Arborio Rice
1/2 cups White Wine
1 cup Room Temperature Water (optional)
1 cup Freshly Grated Parmesan Cheese

1
Preheat the oven to 400 F.
2
Toss the squash cubes in a large bowl with the olive oil. Season generously with salt and pepper. Put the squash onto a rimmed baking sheet in a single layer. Roast in the oven for 40-50 minutes, until the squash is soft. Stir twice during roasting.
3
Heat the chicken broth in a small saucepan over low heat, bring to a simmer and keep on low.
4
In a large saute pan melt the butter over medium-low heat. Add the chopped onion and saute until it starts to soften, about 5 minutes. Add the chopped garlic and ginger to the pan and saute until fragrant, about 3 minutes. Add the rice and stir to combine. Allow the risotto to toast in the pan for 3-5 minutes. Pour in the white wine and stir constantly until it is absorbed.
5
Gradually add in the warm chicken broth, one ladle at a time, stirring constantly. Do not add the next ladle of broth until the liquid has been absorbed in the pan. If the rice is under-cooked after using all of the chicken broth, gradually add in the cup of water and continue cooking until the rice is cooked through and creamy.
6
After the squash has roasted, transfer about 1 1/2 cups of the cooked squash to a small bowl and mash with a fork. Stir the mashed squash into the cooked risotto until combined. Gently stir in the remaining cubed squash and Parmesan cheese. Taste for seasoning and add salt and pepper, if necessary.

992

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: 1 whole Butternut Squash, Peeled, Seeded And Cubed In 1/2 Inch Pieces, 1 Tablespoon Olive Oil, Salt And Pepper, 4 cups Reduced Sodium Chicken Broth, 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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