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Recipe
Creamy Butternut Squash Risotto Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2142g | |
| Calories 1755 | |
| Calories from Fat 91 | 5% |
| Total Fat 10.49g | 13% |
| Saturated Fat 5.33g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 5591mg | 233% |
| Potassium 1726mg | 49% |
| Total Carbs 360.71g | 96% |
| Dietary Fiber 13.8g | 46% |
| Sugars 22.79g | 15% |
| Protein 40.23g | 64% |
Ingredients Convert Measures
- 5 1/2 c. warm vegetable broth, up to 6
- 1 med onion, minced
- 1 x clove garlic, chopped
- 2 c. uncooked Arborio rice
- 1/4 c. white wine
- 2 1/2 c. peeled diced butternut squash, 1-inch dice
- 1 Tbsp. chopped fresh rosemary
- 1/4 c. grated Parmesan cheese, (optional)
- Salt and freshly grnd pepper to taste
Directions
- 6 SERVINGS DAIRY-FREE
- In small saucepan, bring broth just to a simmer over medium-low heat.
- While broth is heating, coat large saucepan with nonstick cooking spray, heat pan over medium heat. Add in onion and garlic and cook, stirring often, till beginning to brown, about 5 min.
- Add in rice and stir constantly 1 minute. Add in wine and stir till almost completely absorbed, 1 minute. Add in 1/2 c. of warm broth to rice and cook, stirring constantly, till liquid is almost completely absorbed. Add in another 1/2 c. broth and cook, stirring constantly, till liquid is almost completely absorbed. Stir in squash and continue adding broth 1/2 c. at a time, making sure which most of the liquid is absorbed before adding more.
- Remove pan from heat when about 1/2 c. liquid remains. Start checking doneness by biting into a grain of rice- it should be hard but render.
- (Timing from first to last addition of broth is 25 to 30 min.) Stir in rosemary, Parmesan cheese if you like and salt and pepper. Serve warm.
