Butternut Squash Risotto
Butternut Squash Risotto might be just the main course you are searching for. For $2.49 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 12g of protein, 11g of fat, and a total of 463 calories. This recipe serves 4. A mixture of arborio rice, onion, fresh sage, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free diet. 16 people were glad they tried this recipe. It is a reasonably priced recipe for fans of Mediterranean food. It is brought to you by Little Leopard Book. From preparation to the plate, this recipe takes approximately 40 minutes. With a spoonacular score of 62%, this dish is solid. Similar recipes include Butternut Squash Risotto, Butternut Squash Risotto, and Butternut Squash Risotto.
Servings: 4
Ingredients:
1 ½ cups arborio rice
1 tsp black pepper
2 tbsp butter
1 ½ cups butternut squash (peeled & cubed)
1 tbsp fresh sage (chopped)
4 garlic cloves (divided)
¼ teaspoon ground nutmeg
¾ cup milk
1 cup onion (finely chopped)
½ cup parmesan cheese
½ tsp salt
6 ½ cups vegetable broth (divided)
Equipment:
sauce pan
frying pan
pot
food processor
blender
stove
Cooking instruction summary:
Add the butternut squash, cup vegetable broth, milk and 2 cloves peeled garlic to a large pot over high heat and bring to a boil.Reduce heat to medium and cook until squash is tender (app. 20 minutes).In the meantime, bring the additional 6 cups of vegetable broth to a boil in a large saucepan.Get another burner going over medium heat, and add the butter to a large skillet.Once melted, add the diced onion, saute 3-5 minutes, then add the remaining 2 cloves of garlic, minced, saute 1-2 minutes then add the rice.Cook the rice for 2-3 minutes, then begin adding the boiling vegetable broth to the rice 1 cup at a time.Once the first cup of broth is absorbed into the rice, add the next cup, and so on until all of the broth has been absorbed and the risotto is nice and creamy, then add the parmesan cheese.At this point the butternut squash should be finished cooking. Add the nutmeg, salt and pepper to the squash with the milk, vegetable broth and garlic, pour all of the above into a blender or food processor and puree.Add the pureed squash to the risotto and stir to combine.Reduce the heat on the stove to low and simmer 5-10 minutes, or until the pureed squash has been absorbed into the risotto.Top with fresh sage and serve.
Step by step:
1. Add the butternut squash, cup vegetable broth, milk and 2 cloves peeled garlic to a large pot over high heat and bring to a boil.Reduce heat to medium and cook until squash is tender (app. 20 minutes).In the meantime, bring the additional 6 cups of vegetable broth to a boil in a large saucepan.Get another burner going over medium heat, and add the butter to a large skillet.Once melted, add the diced onion, saute 3-5 minutes, then add the remaining 2 cloves of garlic, minced, saute 1-2 minutes then add the rice.Cook the rice for 2-3 minutes, then begin adding the boiling vegetable broth to the rice 1 cup at a time.Once the first cup of broth is absorbed into the rice, add the next cup, and so on until all of the broth has been absorbed and the risotto is nice and creamy, then add the parmesan cheese.At this point the butternut squash should be finished cooking.
2. Add the nutmeg, salt and pepper to the squash with the milk, vegetable broth and garlic, pour all of the above into a blender or food processor and puree.
3. Add the pureed squash to the risotto and stir to combine.Reduce the heat on the stove to low and simmer 5-10 minutes, or until the pureed squash has been absorbed into the risotto.Top with fresh sage and serve.
Nutrition Information:
covered percent of daily need
Related Videos:
Butternut Squash Risotto (Restaurant Style)
Stuffed Butternut Squash with Holland House White Wine Mushroom Risotto
butternut squash risotto - chef laura recipe - healthy recipes-rice dishes- - vegan friendly
