Saturdays with Rachael Ray – Butternut Squash Risotto

Saturdays with Rachael Ray – Butternut Squash Risotto is a gluten free recipe with 6 servings. One serving contains 465 calories, 13g of protein, and 14g of fat. For $2.07 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 90 people have made this recipe and would make it again. This recipe from Taste and Tell Blog requires salt and pepper, butter, butternut squash, and chicken broth. A few people really liked this side dish. It is an affordable recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Overall, this recipe earns a pretty good spoonacular score of 79%. If you like this recipe, take a look at these similar recipes: Penne With Grilled Summer Squash and Sweet Corn {Saturdays with Rachael Ray}, Double-Stuffed Butternut Squash {Fridays with Rachael Ray}, and Saturdays with Rachael Ray – Reuben Dogs.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 75 minutes

 

Ingredients:

2 cups arborio rice

2 tablespoons butter, cut into pieces

1 small butternut squash

5 cups chicken broth

10 leaves fresh sage, slivered

2 cloves garlic, grated or finely chopped

nutmeg

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

1 cup grated Parmigiano-Reggiano cheese

salt and pepper

Equipment:

baking sheet

oven

food processor

sauce pan

frying pan

Cooking instruction summary:

Preheat the oven to 400F. Slice the butternut squash in half through the long side. Set both halves on a cookie sheet, then cook in the preheated oven until the squash is soft, about 30 minutes. (This could be less or more, depending on the size of your squash. You can check to see if it is done by piercing it with a fork. It will be soft when it is done.) Remove from the oven and allow to cool.When cool, process in a food processor until smooth. Weigh out 12 ounces, and store away the rest of the squash for another use.In a large saucepan, bring the chicken broth plus 1 cup water to a boil over medium-high heat. Turn the heat down to low and allow to simmer.In a large skillet, heat the olive oil. Add in the onion and cook until softened, about 2 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Add the rice and toast for 3 minutes.Add 2 ladlefuls of the warm broth to the rice and stir until the liquid evaporates. Repeat with the remaining broth, cooking until the risotto is creamy, about 20 minutes. During the last 3 minutes of cooking, stir in the butternut squash puree. Season with the nutmeg, salt and pepper. Stir in the butter and cheese, stir until combined, then serve, topped with the sage.Recipe adapted from Every Day with Rachael Ray November 2007

 

Step by step:


1. Preheat the oven to 400F. Slice the butternut squash in half through the long side. Set both halves on a cookie sheet, then cook in the preheated oven until the squash is soft, about 30 minutes. (This could be less or more, depending on the size of your squash. You can check to see if it is done by piercing it with a fork. It will be soft when it is done.)

2. Remove from the oven and allow to cool.When cool, process in a food processor until smooth. Weigh out 12 ounces, and store away the rest of the squash for another use.In a large saucepan, bring the chicken broth plus 1 cup water to a boil over medium-high heat. Turn the heat down to low and allow to simmer.In a large skillet, heat the olive oil.

3. Add in the onion and cook until softened, about 2 minutes.

4. Add in the garlic and cook until fragrant, about 30 seconds.

5. Add the rice and toast for 3 minutes.

6. Add 2 ladlefuls of the warm broth to the rice and stir until the liquid evaporates. Repeat with the remaining broth, cooking until the risotto is creamy, about 20 minutes. During the last 3 minutes of cooking, stir in the butternut squash puree. Season with the nutmeg, salt and pepper. Stir in the butter and cheese, stir until combined, then serve, topped with the sage.Recipe adapted from Every Day with Rachael Ray November 2007


Nutrition Information:

Quickview
461k Calories
12g Protein
14g Total Fat
71g Carbs
20% Health Score
Limit These
Calories
461k
23%

Fat
14g
22%

  Saturated Fat
6g
41%

Carbohydrates
71g
24%

  Sugar
3g
4%

Cholesterol
21mg
7%

Sodium
1217mg
53%

Get Enough Of These
Protein
12g
25%

Vitamin A
13540IU
271%

Manganese
1mg
57%

Vitamin C
41mg
50%

Folate
192µg
48%

Vitamin B1
0.52mg
35%

Calcium
280mg
28%

Vitamin B3
5mg
27%

Copper
0.52mg
26%

Phosphorus
256mg
26%

Iron
4mg
24%

Selenium
14µg
21%

Fiber
5g
20%

Potassium
692mg
20%

Magnesium
72mg
18%

Vitamin B6
0.36mg
18%

Vitamin E
2mg
17%

Vitamin B5
1mg
15%

Zinc
1mg
11%

Vitamin B2
0.14mg
8%

Vitamin B12
0.29µg
5%

Vitamin K
4µg
5%

Vitamin D
0.15µg
1%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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