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

Butternut Squash Risotto might be a good recipe to expand your side dish repertoire. This recipe serves 6. One serving contains 381 calories, 9g of protein, and 12g of fat. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 47 minutes. Head to the store and pick up butternut squash, olive oil, pecorino romano cheese, and a few other things to make it today. 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

Squash

Broth

Rice

Serve in shallow bowls.

Equipment you will use

Bowl

Sprinkle Parmigiano-Reggiano on top.

Ingredients you will need

Parmigiano Reggiano

Garnish with more sage, if desired, and serve immediately.

Ingredients you will need

Sage

Equipment

Ingredients

Servings:

355milliliters

Arborio rice or other short-grain rice 1teaspoons

freshly ground black pepper 1Tbsp

butter 907grams

1/2 cups cubed, peeled butternut squash (about 2liters

fat-free, low-sodium chicken broth 3Tbsps

extra-virgin olive oil, divided 1

finely chopped onion 57grams

1/4 cup grated Parmigiano-Reggiano cheese or pecorino Romano cheese 1teaspoons

sea salt, to taste

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks 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 Il Molino di Grace Solosangiovese Chianti Classico with a 4.2 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.