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Recipe
Butternut Squash Risotto Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2971g | |
| Calories 5796 | |
| Calories from Fat 2387 | 41% |
| Total Fat 267.12g | 334% |
| Saturated Fat 94.11g | 376% |
| Trans Fat 0.0g | |
| Cholesterol 1039mg | 346% |
| Sodium 3320mg | 138% |
| Potassium 6094mg | 174% |
| Total Carbs 493.34g | 132% |
| Dietary Fiber 25.6g | 85% |
| Sugars 29.73g | 20% |
| Protein 311.58g | 499% |
Ingredients Convert Measures
- 2 lb Butternut squash
- 2 Tbsp. Each butter and extra virgin olive oil
- 1 1/2 c. Onion, diced
- 1 Tbsp. Garlic, chopped
- 2 1/2 c. Arborio rice
- 3/4 c. Dry white wine
- 7 c. Rich chicken or possibly vegetable stock
- 1 1/2 c. Freshly grated Parmesan or possibly Asiago cheese
- 1 tsp Grated lemon zest
- 1/4 tsp Freshly grated nutmeg
- Salt and freshly grnd pepper
- Minced chives
- Shaved Parmesan and basil oil
Directions
- Peel the squash and remove seeds. Cut into small 1/4 inch dice. Set aside.
- Heat the butter and oil together in a deep saucepan and saute/fry the onions and garlic till soft but not browned. Add in the squash and rice and continue to saute/fry and stir for 2-3 min longer. Add in wine and stir till absorbed.
- Add in stock in 1/2 c. increments stirring till absorbed. Continue adding stock and stirring till rice is creamy on outside but has some texture to it. Gently stir in cheese, zest, nutmeg and correct seasoning with salt and pepper. Serve immediately in hot bowls garnished with minced chives, additional Parmesan and a drizzle of fresh basil oil, if you like.
