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Butternut Squash Risotto

You can make a delicious risotto any time of year! In this episode, Cindy makes a fabulous Butternut Squash Risotto.
  Butter 2 Tablespoon
  Vegetables 1 Pound, prepared as needed (Such As Butternut Squash)
  Onion 1 Small, finely diced
  Garlic 1 Clove (5 gm), minced
  Coarse salt To Taste
  Ground pepper To Taste
  Arborio rice 1 1⁄2 Cup (24 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken broth 5 Cup (80 tbs), heated
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs) (Plus More For Garnish)

1. Take about 1/3 of a butternut squash and peel it. Dice into pieces and reserve.
2. Finely mince a small onion and a garlic clove.

3. In a medium soup pot, drop the butter and let it melt.
2. Add the butternut squash pieces, onion and garlic.
3. Sprinkle salt and pepper, stir and let it cook for about 8 mins until the vegetables are softened.
4. In a separate sauce pan, add the chicken stock and heat it up.
5. Transfer the Arborio rice to the soup pot having the vegetable mixture and stir it through.
6. Pour in the dry white wine and let it cook for 2 minutes until all the alcohol is evaporated.
7. Take a ladle full of the heated chicken stock and add to the soup pot.
8. When the moisture evaporates add another ladle full. This continues until all the chicken stock is exhausted.
9. Keep stirring the whole time and never leave it unattended.
10. Continue cooking slowly until the mixture is thick and creamy.
11. Add parmesan cheese and some more salt if needed before finishing off.

12. Serve on a plate and enjoy it.

Recipe Summary

Difficulty Level: 
Main Dish
Arborio Rice
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
A classic Italian dish, risotto wins hands down in the comfort food category. This recipe shows how creamy arborio rice with seasonal vegetables is slow cooked in a mixture of chicken stock and white wine and finished off with parmesan cheese. The good thing is that almost any vegetable stands up to it. Cook up some on a balmy eveining to enjoy with family.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 438 Calories from Fat 85

% Daily Value*

Total Fat 10 g14.9%

Saturated Fat 5.8 g28.9%

Trans Fat 0 g

Cholesterol 25.3 mg8.4%

Sodium 1052.6 mg43.9%

Total Carbohydrates 74 g24.7%

Dietary Fiber 5.2 g20.6%

Sugars 7.3 g

Protein 10 g19.3%

Vitamin A 119.9% Vitamin C 24.2%

Calcium 15.9% Iron 7.8%

*Based on a 2000 Calorie diet

Butternut Squash Risotto Recipe Video