Roasted Butternut Squash Risotto With Sugared Walnu

Name: Roasted Butternut Squash Risotto With Sugared Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup coarsely chopped walnuts; 1 tablespoon butter, melted; 1 teaspoon brown sugar; 1/8 teaspoon freshly ground black pepper; 2 cups (1/2-inch) cubed peeled butternut squash; 1 tablespoon olive oil; 2 teaspoons minced fresh garlic; 4 cups fat-free, lower-sodium chicken broth; 1/2 cup water; 1 ounce pancetta, finely chopped (about 1/4 cup); 1 cup finely chopped onion; 1 1/4 cups uncooked Arborio rice; 1/2 cup chardonnay; 2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Servings: persons

1/2 cup coarsely chopped walnuts
1 tablespoon butter, melted
1 teaspoon brown sugar
1/8 teaspoon freshly ground black pepper
2 cups (1/2-inch) cubed peeled butternut squash
1 tablespoon olive oil
2 teaspoons minced fresh garlic
4 cups fat-free, lower-sodium chicken broth
1/2 cup water
1 ounce pancetta, finely chopped (about 1/4 cup)
1 cup finely chopped onion
1 1/4 cups uncooked Arborio rice
1/2 cup chardonnay
2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

1
Preheat oven to 400u00b0.
2
Arrange nuts in a single layer on a jelly-roll pan. Bake at 400u00b0 for 5 minutes or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat.
3
Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400u00b0 for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside.
4
Bring broth and 1/2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.
5
Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently. Add onion; cook 3 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top with cheese and nuts.

1635

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup coarsely chopped walnuts, 1 tablespoon butter, melted, 1 teaspoon brown sugar, 1/8 teaspoon freshly ground black pepper, and more.

Yes, Roasted Butternut Squash Risotto With Sugared Walnuts 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.

That's it — enjoy your meal!

Roasted Butternut Squash Risotto With Sugared Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions