Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 400 grams uncooked arborio rice; 400 grams uncooked arborio rice; 2 Tbsps butter; 1 kgs cubed peeled butternut squash; 2 garlic cloves, minced; 1 teaspoon ground ancho chili pepper; 1 teaspoons ground nutmeg; 236 milliliters lager; 54 milliliters olive oil, divided; 1 small onion, chopped; 100 grams grated Parmesan cheese; 0 teaspoons pepper; 1 teaspoons salt; 940 milliliters vegetable broth; 237 milliliters water

Butternut Squash Risotto requires roughly 1 hour and 5 minutes from start to finish. One serving contains 779 calories, 16g of protein, and 18g of fat. For $2.11 per serving, you get a hor d'oeuvre that serves 6. This recipe from Taste of Home requires ground ancho chili pepper, ground nutmeg, water, and butternut squash. It is a budget friendly recipe for fans of Mediterranean food.

Instructions

Preheat oven to 450°. In a large bowl, combine the squash, 2 tablespoons oil, salt and pepper; toss to coat.

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Salt And Pepper

Squash

Cooking Oil

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Bowl

Oven

Transfer to a greased 15x10x1-in. baking pan.

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Baking Pan

Bake, uncovered, 20-25 minutes or until tender, stirring once.

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Oven

In a large saucepan, heat broth and water; keep warm. In a large skillet, saute onion and garlic in remaining oil until tender.

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Garlic

Broth

Onion

Water

Cooking Oil

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Sauce Pan

Frying Pan

Add rice; cook and stir 2-3 minutes. Reduce heat; stir in lager. Cook and stir until all of the liquid is absorbed.

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Lager

Rice

Add heated broth mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)

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Broth

Rice

Add the butter, chili pepper, nutmeg and squash; cook and stir until heated through.

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Chili Pepper