Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 400 grams Arborio rice; 400 grams Arborio rice; 2 Tbsps butter; 283 grams box cooked frozen butternut squash; 946 milliliters chicken stock; 240 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; 100 grams grated Parmigiano-Reggiano; 7 or 8 leaves fresh sage, slivered; 7 or 8 leaves fresh sage, slivered; 6 servings Salt and pepper; 237 milliliters water

Butternut Squash Risotto is a Mediterranean recipe that serves 6. One portion of this dish contains roughly 15g of protein, 16g of fat, and a total of 506 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. It works well as a reasonably priced main course. A mixture of water, butter, butternut squash, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 28 minutes. Users who liked this recipe also liked Butternut Squash Risotto, Butternut Squash Risotto, and Butternut Squash Risotto.

Instructions

Watch how to make this recipe.

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 extra-virgin olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes.

Ingredients you will need

Extra Virgin 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

Sandwich Bread

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 the microwave in a dish to collect any liquids. Stir the squash into the rice the last 3 minutes of cook time. Season with nutmeg and salt and pepper, to taste. In the last minute of cooking time, stir in the butter in small pieces, sage and cheese, serve.

Ingredients you will need

Salt And Pepper

Butter

Cheese

Nutmeg

Squash

Stock

Rice

Sage

Wine

Equipment you will use

Microwave

Ladle

Equipment

Ingredients

Servings:

400grams

Arborio rice 400grams

Arborio rice 2Tbsps

butter 283grams

box cooked frozen butternut squash 946milliliters

chicken stock 240milliliters

dry white wine 2cloves

garlic, grated or chopped 6servings

Nutmeg, grated, to taste 2Tbsps

extra-virgin olive oil 1small

onion, chopped 100grams

grated Parmigiano-Reggiano 7

or 8 leaves fresh sage, slivered 7

or 8 leaves fresh sage, slivered 6servings

Salt and pepper 237milliliters

water

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. One wine you could try is Domaine Ravaut: Grand Cru Hautes Mourottes Pinot Noir Wine. It has 5 out of 5 stars and a bottle costs about 79 dollars.

Domaine Ravaut: Grand Cru Hautes Mourottes Pinot Noir Wine

A reddish bronze tint reveals this wine's age, but it still has plenty of life. A deep, rich nose suggests ripe black cherries, clove, and cassis. After the wine has had time to breathe, it begins to reveal even more spice and fruit. Drinking beautifully now but likely to remain attractive through at least 2019.