Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 47 min
Cook time: 47 min
Total time: 47 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice or other short-grain rice; 1 teaspoons freshly ground black pepper; 1 Tbsp butter; 907 grams 1/2 cups cubed, peeled butternut squash (about; 2 liters fat-free, low-sodium chicken broth; 3 Tbsps extra-virgin olive oil, divided; 1 finely chopped onion; 57 grams 1/4 cup grated Parmigiano-Reggiano cheese or pecorino Romano cheese; 1 teaspoons sea salt, to taste

You can never have too many side dish recipes, so give Butternut Squash Risotto a try. One portion of this dish contains approximately 9g of protein, 12g of fat, and a total of 381 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes approximately 47 minutes. A mixture of onion, pepper, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a budget friendly recipe for fans of Mediterranean food. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Step

Heat 2 tablespoons oil in a large skillet over medium heat and add the squash. Cook until tender, 57 minutes.

Ingredients you will need

Squash

Cooking Oil

Equipment you will use

Frying Pan

Add sea salt, pepper, and sage. Set aside until ready to finish the risotto. Bring 5 cups of broth to boil in a saucepan; reduce to a simmer. Save remaining 2 cups.

Ingredients you will need

Sea Salt

Pepper

Broth

Sage

Equipment you will use

Sauce Pan

Step

Heat 1 tablespoon each butter and olive oil in a heavy 45 quart saut pan over medium heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add onion; saut for about 2 minutes, or until translucent.

Ingredients you will need

Onion

Add rice to mixture and stir until all grains are coated.

Ingredients you will need

Grains

Rice

Step Using a ladle, start adding simmering broth 1/2 cup at a time, stirring continuously. Allow each addition to be fully absorbed before adding more. This will take about 2025 minutes. The rice will be slightly al dente. Season with salt and pepper to taste, and place away from direct heat until ready to finish.

Ingredients you will need

Salt And Pepper

Broth

Rice

Equipment you will use

Ladle

Step About 5 minutes before serving, bring remaining 2 cups broth to a simmer. Warm squash on the stove.

Ingredients you will need

Squash

Broth

Equipment you will use

Stove

Heat rice mixture over medium heat. Immediately start adding simmering broth, 1/2 cup at a time, stirring until soft and fairly loose. Most of the broth should have evaporated, but it shouldn't be dry (you may not need all 2 cups). The rice should be soft, not mushy. If too dry, add a bit more hot broth. Stir in squash; taste for seasoning.

Ingredients you will need

Seasoning