Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 2 Tbsps butter; 283 grams box cooked frozen butternut squash; 946 milliliters chicken stock; 237 milliliters dry white wine; 2 cloves garlic, grated or chopped; 6 servings Nutmeg, grated, to taste; 2 Tbsps extra-virgin olive oil; 1 small onion, chopped; 237 milliliters grated Parmigiano Reggiano; 7 or 8 leaves fresh sage, slivered; 237 milliliters water

Butternut Squash Risotto is a gluten free main course. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 509 calories, 15g of protein, and 16g of fat. This recipe serves 6. A mixture of garlic, olive oil, chicken stock, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.

Ingredients you will need

Sauce

Stock

Water

Equipment you will use

Pot

Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes.

Ingredients you will need

Olive Oil

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add rice and toast 2 to 3 minutes more.

Ingredients you will need

Toast

Rice

Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.

Ingredients you will need

Salt And Pepper

Sage

Butter

Cheese

Nutmeg

Squash

Stock

Wine

Equipment you will use

Microwave

Ladle

Equipment

Ingredients

Servings:

473milliliters

Arborio rice 2Tbsps

butter 283grams

box cooked frozen butternut squash 946milliliters

chicken stock 237milliliters

dry white wine 2cloves

garlic, grated or chopped 6servings

Nutmeg, grated, to taste 2Tbsps

extra-virgin olive oil 1small

onion, chopped 237milliliters

grated Parmigiano Reggiano 7

or 8 leaves fresh sage, slivered 237milliliters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. 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 Casaloste Chianti Classico Riserva with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.