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Tasty Butternut Squash Risotto

cookingwithtse's picture
This creamy risotto is filled with the fresh flavors of fall. Most risottos are finished with butter, mascarpone or even cream. Cut down on the fat by adding creamy butternut squash puree. Pumpkin also makes a great substitution.
Ingredients
  Butternut squash 4 Cup (64 tbs), peeled and cubed from a 1-0.50 pound squash
  Extra virgin olive oil 2 Tablespoon, divided
  Low-sodium chicken broth 4 Cup (64 tbs), divided (Or More)
  White onion 1⁄2 Medium, diced
  Arborio rice 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs) (Such As Chardonnay)
  Grated parmesan 1⁄2 Cup (8 tbs)
  Arugula 4 Cup (64 tbs)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Heat 1 tablespoon oil in a nonstick or cast iron skillet over medium heat.

MAKING
2) Add butternut squash and sauté until squash begins to caramelize, about 5 minutes.
3) Add 1 cup broth, cover and simmer until squash is tender when pierced with a fork.
4) Place squash and broth in a blender or food processor and puree until smooth.
5) If mixture is too thick, add a bit of water until puree resembles thick cake batter and set aside.
6) Warm the remaining chicken stock in a small saucepan over medium heat.
7) Heat remaining tablespoon olive oil in a medium saucepan over medium-high heat.
8) Add onion and a pinch of salt, and "sweat" the onions until translucent, about 3 minutes.
9) Add risotto and sauté until it turns translucent and absorbs part of oil.
10) Pour in wine, stirring until completely absorbed by rice, about 5 minutes.
11) Add one cup of broth, lower heat to medium and simmer until broth is almost completely absorbed by rice, stirring often.
12) Repeat two more times with remaining broth.
13) Mix in 1-1/2 cups butternut puree (reserve remaining puree for another use) and add Parmesan.
14) Cook until rice is al dente but still creamy, another 3 to 4 minutes.

SERVING
15) Season with salt and pepper if desired. Divide risotto among plates, top with arugula and serve immediately.

TIPS
Nutritional information per serving:
Calories: 192; Fat: 5g; Cholesterol: 3mg; Sodium (not including additional seasoning): 90mg; Carbohydrates: 30g; Fiber: 2g; Protein: 7g

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Butternut
Interest: 
Fall
Restriction: 
Low Cholesterol, Low Sugar
Servings: 
8
If you like eating Italian food, then do try out this recipe. The Chef shows how to make Butternut Squash Risotto. It's easy to make without much effort. I'm sure you'll like it.

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