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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