Butternut Squash Risotto

Butternut Squash Risotto
John Kernick
Serves 4
preparation
25
minutes
cooking
55
minutes

Ingredients

4
cups
low-sodium chicken broth
2
tablespoons
olive oil
1
large yellow onion, finely chopped
1/2
teaspoon
kosher salt
1/4
teaspoon
black pepper
2
tablespoons
finely chopped fresh sage
1
small butternut squash, peeled, seeded, and grated (about 4 cups)
1
large clove garlic, finely chopped
1 1/2
cups
Arborio rice
1
cup
dry white wine
1/2
cup
(2 ounces) grated Parmesan

Directions

  1. Warm the broth in a small saucepan over low heat. 
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook for 4 minutes. Add the sage and cook for 1 minute. Add the squash and garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and cook, stirring constantly, for 3 minutes.
  3. Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed.
  4. Remove from heat and stir in the Parmesan. Spoon into individual bowls.
     
Kate Merker
November 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 16 %
  • Fat 11 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 977 mg
  • Carbohydrate 100 g
  • Fiber 7 g
  • Sugar 7 g
  • Protein 17 g
What does this mean? See Nutrition 101.