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:

Quickview
463k Calories
12g Protein
11g Total Fat
78g Carbs
17% Health Score
Limit These
Calories
463k
23%

Fat
11g
17%

  Saturated Fat
6g
42%

Carbohydrates
78g
26%

  Sugar
8g
10%

Cholesterol
28mg
9%

Sodium
2093mg
91%

Get Enough Of These
Protein
12g
24%

Copper
4mg
239%

Vitamin A
6747IU
135%

Manganese
1mg
60%

Folate
198µg
50%

Vitamin B1
0.53mg
35%

Calcium
255mg
26%

Selenium
16µg
24%

Phosphorus
233mg
23%

Iron
4mg
22%

Vitamin B3
3mg
19%

Vitamin C
14mg
18%

Fiber
4g
17%

Vitamin B6
0.32mg
16%

Vitamin B5
1mg
15%

Magnesium
53mg
13%

Potassium
399mg
11%

Vitamin B2
0.18mg
11%

Zinc
1mg
10%

Vitamin E
1mg
7%

Vitamin B12
0.37µg
6%

Vitamin D
0.76µg
5%

Vitamin K
2µg
2%

covered percent of daily need
Widget by spoonacular.com

 

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

 

Suggested for you

Flax, Quinoa, and Almond Meal Bread
Strawberry Peach Banana Smoothie
Sweet Potato Soup with Walnut Pesto
Biltmore Estate Chicken Breasts Over Rigatoni – rich Gorgonzola sauce covers grilled chicken and pasta
Biscoff Candy Corn Rice Krispies Treats
Chicken and Potato Korma
Chocolate Banana Peanut Butter Smoothie and Las Vegas
Roasted Cherry Tomato and Sweet Onion Dip- The Hot Mess
Chocolate Crinkle Cookies
Spanish Style Yellow Rice (Slow Cooked)
Food Trivia

Geomelophagia is someone who has the urge to eat raw potatoes.

Food Joke

Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

Popular Recipes
Baked Sweet & Sour Chinese Chicken

Cinnamon Spice and Everything Nice

Summer Garden Crustless Quiche

Allrecipes

Almond Butter and Jelly Stuffed Potato Noodle Bun

Inspiralized

Skillet Lamb Chops and Cipollini Onions with Tarragon Honey Mustard Sauce

Running to the Kitchen

No-Bake Orange Slice Candy Cookies

Serious Eats