How To Make Mace and Butternut Squash Risotto
Creamy risotto with the subtle spice of mace and sweet butternut squash.
Serves:
Ingredients
- 1 butternut squash, peeled and diced
- 4 cups chicken or vegetable stock
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 tsp ground mace
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
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In a saucepan, bring stock to a low simmer.
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In a large skillet, heat olive oil and sauté onions until they become translucent.
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Add garlic and diced squash and cook for 5-7 minutes until the squash is almost cooked.
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Add Arborio rice and stir to coat with oil, toast for 2-3 minutes.
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Add white wine and mace and stir until wine is absorbed.
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Begin adding stock one ladleful at a time, stirring constantly until absorbed before adding the next addition.
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Cook for 25-30 minutes or until the rice is just cooked.
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Turn off heat and stir in Parmesan cheese and season with salt and black pepper.
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Serve hot.
Nutrition
- Calories : 372kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 9mg
- Sodium : 991mg
- Total Carbohydrates : 53g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 12g
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