Eat For Eight Bucks: Butternut Squash and Scallion Risotto

Name: Eat For Eight Bucks: Butternut Squash and Scallion Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 177 milliliters Arborio rice; 1 small butternut squash (around 1 ½ pounds), peeled, seeded, and cut into 1-inch cubes; 59 milliliters dry white wine; 2 garlic cloves, minced; 2 Tbsps olive oil; 3 scallions, thinly sliced (white and green parts divided); 1 shallot, sliced; 946 milliliters chicken or vegetable stock

Eat This recipe covers 36% of your daily requirements of vitamins and minerals. If you have arborio rice, butternut squash, scallions, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Place the squash and the stock in a medium saucepan over high heat. Simmer, uncovered, until the squash is tender, about 15 minutes. Set aside over low heat to keep warm while you proceed with the recipe.

Ingredients you will need

Squash

Stock

Equipment you will use

Sauce Pan

Coat a dutch oven or deep sauté pan with the olive oil, and set it over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Frying Pan

Add the the shallot, white parts of the scallions, and garlic and cook until fragrant and beginning to brown, about 3 minutes.

Ingredients you will need

Green Onions

Shallot

Garlic

Add the rice and continue to stir until the grains are covered in oil and beginning to toast, about 1 minute.

Ingredients you will need

Grains

Toast

Rice

Cooking Oil

Add ½ tsp of salt and the wine and cook, stirring, until nearly evaporated, about 3 minutes. Turn the heat down to medium-low, and add 1 cup of the warm stock, stirring occasionally until the rice has absorbed the liquid.

Ingredients you will need

Stock

Rice

Salt

Wine

Continue adding stock to the pot in ½ cup portions, stirring occasionally until each batch is absorbed before adding more. You don’t need to be constantly stirring, but you also want to make sure that the rice does not stick to the bottom of the pan. When the liquids are almost absorbed, add the next ½ cup of stock and repeat.

Ingredients you will need

Stock

Rice

Equipment you will use

Frying Pan

Pot

When the rice is nearly cooked through, add the remaining stock and the squash cubes. Stir in the green parts of the scallions, reserving some for garnish. To serve, ladle the risotto into bowls and sprinkle with the remaining scallions.

Ingredients you will need

Green Onions

Squash

Stock

Rice

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

177milliliters

Arborio rice 1small

butternut squash (around 1 ½ pounds), peeled, seeded, and cut into 1-inch cubes 59milliliters

dry white wine 2

garlic cloves, minced 2Tbsps

olive oil 3

scallions, thinly sliced (white and green parts divided)1

shallot, sliced 946milliliters

chicken or vegetable stock

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. 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 Piccini Chianti Classico with a 4.6 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.