Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps butter; 454 grams butternut squash, peeled and sliced 1/4-inch-thick; 1 kgs chicken broth; 240 milliliters dry white wine; 6 servings Chopped fresh parsley leaves, for garnish; 6 servings Kosher salt and freshly ground black pepper; 283 grams box sliced mushrooms; 283 grams box sliced mushrooms; 3 Tbsps olive oil; 340 grams frozen chopped white onions; 43 grams grated Parmesan; 397 grams box) packaged risotto mix; 397 grams box) packaged risotto mix

You can never have too many Mediterranean recipes, so give Butternut Squash Risotto a try. This main course has 644 calories, 63g of protein, and 31g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. Head to the store and pick up butter, parsley leaves, chicken broth, and a few other things to make it today. It is a good option if you're following a gluten free and primal diet. Users who liked this recipe also liked Butternut Squash Risotto, Butternut Squash Risotto, and Butternut Squash Risotto.

Instructions

In a small saucepan, heat chicken broth until just simmering.

Ingredients you will need

Chicken Broth

Equipment you will use

Sauce Pan

Heat olive oil in a medium skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Saute onions and mushrooms until soft. Slowly add white wine while continuing to stir.

Ingredients you will need

White Wine

Mushrooms

Onion

Add package of risotto and allow to simmer about 10 minutes or until risotto is al dente.

Add butternut squash to skillet. Slowly ladle heated chicken broth into risotto skillet, stirring in between ladles and allowing to reduce down before the next addition. Continue until all chicken broth is added. Cover and simmer for 15 minutes. Stir in Parmesan, butter and salt and pepper, to taste.

Ingredients you will need

Butternut Squash

Salt And Pepper

Chicken Broth

Parmesan

Butter

Equipment you will use

Frying Pan

Ladle

Coat inside of Champagne glasses with nonstick spray. Fill with squash risotto, pack in tightly and level off top. Allow to cool. Turn glass upside down onto serving dish and carefully remove glass.

Ingredients you will need

Champagne

Squash

Serve garnished with chopped parsley.

Ingredients you will need

Parsley

Equipment

Sauce Pan

Frying Pan

Ladle

Ingredients

Servings:

2Tbsps

butter 454grams

butternut squash, peeled and sliced 1/4-inch-thick 1kgs

chicken broth 240milliliters

dry white wine 6servings

Chopped fresh parsley leaves, for garnish 6servings

Kosher salt and freshly ground black pepper 283grams

box sliced mushrooms 283grams

box sliced mushrooms 3Tbsps

olive oil 340grams

frozen chopped white onions 43grams

grated Parmesan 397grams

box) packaged risotto mix 397grams

box) packaged risotto mix

Recommended wine: Chianti, Verdicchio, Trebbiano

Risotto works really well with Chianti, Verdicchio, and Trebbiano. 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 Barefoot Bubbly Pink Moscato with a 4.9 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Barefoot Bubbly Pink Moscato

Barefoot Bubbly Pink Moscato is sweet & juicy with explosive aromas and flavors. Best served chilled (36-40 degrees F), this bubbly has aromas and flavors of jasmine and Mandarin orange complemented by red raspberry, strawberry and pomegranate. Enjoy the creamy and juicy finish!