Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 1 kilograms butternut squash, peeled, seeded and cut into 1/2-inch cubes; 118 milliliters dry white wine; 1 Tbsps fresh thyme leaves; 946 milliliters low-sodium chicken broth; 3 Tbsps olive oil, divided; 1 medium onion, finely chopped; 59 milliliters finely grated Parmigiano-Reggiano; 0 teaspoons freshly ground pepper; 1 teaspoon salt, divided; 1 Tbsp unsalted butter; 473 milliliters water

The recipe Butternut Squash Risotto is ready in approximately 55 minutes and is definitely an excellent gluten free option for lovers of Mediterranean food. One portion of this dish contains approximately 10g of protein, 10g of fat, and a total of 415 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have chicken broth, salt, thyme leaves, and a few other ingredients on hand, you can make it. It works well as a budget friendly side dish.

Instructions

Bring broth and water to a simmer in a saucepan.

Ingredients you will need

Broth

Water

Equipment you will use

Sauce Pan

Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Cook squash with 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally, until it is golden in spots (8-10 minutes). Stir in thyme.

Ingredients you will need

Pepper

Squash

Thyme

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add 1/2 cup broth mixture to skillet, reduce heat and cook, stirring occasionally, until squash is tender and broth is evaporated (8 to 10 minutes more).

Ingredients you will need

Squash

Broth

Equipment you will use

Frying Pan

Remove from heat and set aside.

Meanwhile, in a 4-quart heavy pot over medium heat, cook onion in remaining 1 1/2 tablespoons oil with remaining 1/2 teaspoon salt, stirring, until softened (about 6 minutes).

Ingredients you will need

Onion

Salt

Cooking Oil

Equipment you will use

Pot

Add rice and toss to coat with oil; cook 2 minutes.

Ingredients you will need

Rice

Cooking Oil

Add wine and cook until almost completely absorbed (2 minutes more).

Ingredients you will need

Wine

Stir 1/2 cup simmering broth into rice and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding more, until rice is creamy-looking but still al dente (about 20 minutes total); mixture should be the consistency of thick soup. (There may be leftover broth.)

Ingredients you will need

Broth

Rice

Soup

Stir in butter, cheese, and reserved squash.

Ingredients you will need

Butter

Cheese

Squash

Serve immediately.

Equipment

Sauce Pan

Frying Pan

Pot

Ingredients

Servings:

355milliliters

Arborio rice 1kilograms

butternut squash, peeled, seeded and cut into 1/2-inch cubes 118milliliters

dry white wine 1Tbsps

fresh thyme leaves 946milliliters

low-sodium chicken broth 3Tbsps

olive oil, divided 1medium

onion, finely chopped 59milliliters

finely grated Parmigiano-Reggiano 0teaspoons

freshly ground pepper 1teaspoon

salt, divided 1Tbsp

unsalted butter 473milliliters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Colledila Chianti Classico Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 85 dollars per bottle.