How To Make Butternut Squash Risotto
This creamy risotto is loaded with pureed butternut squash cooked in broth with shallots, wine, and sage, plus arugula and cheese for garnish.
In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
In a large heavy saucepan over medium heat, heat oil or butter until melted. Add shallots, garlic, and rice.
Saute for about 3 minutes until the rice is well coated with oil or butter. Add the wine and sage and stir until it is absorbed.
Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful. Stir gently and constantly to loosen the starch and create a smooth creamy-textured liquid.
Continue this process for about 25 to 30 minutes until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used.
When all the liquid is absorbed, stir in the grated cheese and remove from heat.
Serve immediately and top with baby arugula and extra grated cheese if desired.
- Calories: 337.55kcal
- Fat: 6.31g
- Saturated Fat: 2.50g
- Monounsaturated Fat: 2.70g
- Polyunsaturated Fat: 0.70g
- Carbohydrates: 55.04g
- Fiber: 3.56g
- Sugar: 4.74g
- Protein: 12.26g
- Cholesterol: 11.72mg
- Sodium: 716.48mg
- Calcium: 185.46mg
- Potassium: 457.26mg
- Iron: 3.72mg
- Vitamin A: 217.35µg
- Vitamin C: 10.36mg
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