Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams 1/2 cups Arborio rice; 907 grams butternut squash; 1 liters chicken stock, preferably homemade; 118 milliliters dry white wine; 5 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil; 57 grams pancetta, diced; 237 milliliters freshly grated Parmesan cheese; 1 teaspoon saffron threads; 118 milliliters minced shallots (2 large); 6 Tbsps (3/4 stick) unsalted butter

Butternut Squash Risotto might be just the main course you are searching for. This recipe makes 5 servings with 705 calories, 22g of protein, and 33g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. It is a pretty expensive recipe for fans of Mediterranean food. It is a good option if you're following a gluten free diet. A mixture of butter, pancetta, wine, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 45 minutes.