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 medium butternut squash; 5-6 cups homemade or low sodium chicken stock; 2 tbls unsalted butter; 1 tbs extra virgin olive oil; 4 shallots peeled and finely chopped; 2 cups Arborio rice; 1/2 cup dry white wine; Pinch of freshly grated nutmeg; 1 tbls chopped fresh rosemary, plus sprigs for garnish; 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling

Servings: persons

1 medium butternut squash
5-6 cups homemade or low sodium chicken stock
2 tbls unsalted butter
1 tbs extra virgin olive oil
4 shallots peeled and finely chopped
2 cups Arborio rice
1/2 cup dry white wine
Pinch of freshly grated nutmeg
1 tbls chopped fresh rosemary, plus sprigs for garnish
1/2 cup freshly grated Parmesan cheese, plus more for sprinkling

1
Cut squash into eights. Remove seeds, reserve for another use. Put squash into a steamer basket over boiling water; cover and steam until tender, 10-15 minutes. Let cool slightly. Scoop flesh into a medium bowl; discard skins. Mash lightly with a fork.
2
Bring stock to a simmer in a large saucepan. Melt 1 tablespoon butter in a large heavy saucepan over medium heat. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring for 5 minutes.
3
Add wine to rice mixture; cook, stirring, until wine is nearly absorbed. Stir in 1 cup stock and the squash; cook at a steady simmer stirring frequently is nearly absorbed. Continue stirring in stock, a ladleful at a time, until rice is cramy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg. Season with salt and pepper. Add rosemary. Stir in remaining tablesppon butter and the Parmesan. Serve in shallow bowls, sprinkled with Parmesan and garnish with rosemary sprigs.

1349

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 10 ingredients. The key ingredients include: 1 medium butternut squash, 5-6 cups homemade or low sodium chicken stock, 2 tbls unsalted butter, 1 tbs extra virgin olive oil, 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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