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Butternut Squash Risotto

John Kernick
4 Hands-On Time: 0hr 25m Total Time: 0hr 55m

Ingredients

  • 4 cups low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 1/2 teaspoon kosher salt
  • 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. 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.
  3. Remove from heat and stir in the Parmesan. Spoon into individual bowls.
     
By Kate Merker,  December 2006
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Quick Tip

If you don't have tarragon on hand, you can make this rich, creamy sauce with dill, basil, or chives.

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.

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