Butternut Squash Risotto

Butternut Squash Risotto
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
     
By December, 2006

Nutritional Information

  • Per Serving
  • Calories 609Calories From Fat 16%
  • Fat 11g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 977mg
  • Carbohydrate 100g
  • Fiber 7g
  • Sugar 7g
  • Protein 17g
What does this mean? See Nutrition 101 .

Quick Tip

Cutting an onion
Avoid onion-chopping tears by lighting a candle.

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