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.
Serves:
Ingredients
- 3cupschicken broth,fat free low-sodium, use vegetable broth for vegetarian
- 1cupbutternut squash puree
- 1tspbutter or olive oil
- 3clovesgarlic,chopped
- ¼cupshallots,chopped
- 1cuparborio rice
- 2ozdry white wine
- 1tbspfresh sage,minced
- ¼cupParmigiano-Reggiano,freshly grated
- salt and fresh cracked pepper,to taste
- 2cupsfresh baby arugula,for garnish
Instructions
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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.
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In a large heavy saucepan over medium heat, heat oil or butter until melted. Add shallots, garlic, and rice.
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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.
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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.
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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.
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When all the liquid is absorbed, stir in the grated cheese and remove from heat.
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Serve immediately and top with baby arugula and extra grated cheese if desired.
Nutrition
- 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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