Butternut Squash Risotto
The recipe Butternut Squash Risotto can be made in roughly 40 minutes. For $2.36 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 490 calories, 15g of protein, and 13g of fat per serving. It is brought to you by Skinny Chef. 22 people were glad they tried this recipe. It is a rather inexpensive recipe for fans of Mediterranean food. If you have olive oil, garlic, romano cheese, and a few other ingredients on hand, you can make it. A couple people really liked this side dish. With a spoonacular score of 94%, this dish is spectacular. If you like this recipe, you might also like recipes such as Butternut Squash Risotto, Butternut Squash Risotto, and Butternut Squash Risotto.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
2 cups Arborio rice
2 cups butternut squash puree
6 cups reduced sodium vegetable or chicken stock
1/2 cup dry white wine
1 teaspoon minced fresh rosemary
8 fresh sage leaves, finely sliced (about 2 tablespoons)
4 cloves garlic, peeled and thinly sliced
3 tablespoons olive oil
¼ freshly ground pepper, optional
1/2 cup grated Parmesan or Romano cheese
½ -1 teaspoon salt
6 shallots, peeled, thinly sliced (about 1/2 pound)
Equipment:
sauce pan
frying pan
whisk
Cooking instruction summary:
In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes, keep over low heat.In a large saucepan or large skillet with sides, warm half the olive oil over medium heat. Add the shallots and garlic, cook 6-8 minutes until the shallots begin to turn golden and soften. Add the additional olive oil, rice, sage, and rosemary. Cook an additional 1-2 minutes, stirring occasionally until the grains are well coated with the oil and are nearly translucent with a white dot in the center.Add the wine and stir until it is absorbed. Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more. When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 25-30 minutes, stir in half the cheese, salt and pepper if using. Serve immediately with the remaining cheese.
Step by step:
1. In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes, keep over low heat.In a large saucepan or large skillet with sides, warm half the olive oil over medium heat.
2. Add the shallots and garlic, cook 6-8 minutes until the shallots begin to turn golden and soften.
3. Add the additional olive oil, rice, sage, and rosemary. Cook an additional 1-2 minutes, stirring occasionally until the grains are well coated with the oil and are nearly translucent with a white dot in the center.
4. Add the wine and stir until it is absorbed.
5. Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more. When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 25-30 minutes, stir in half the cheese, salt and pepper if using.
6. Serve immediately with the remaining cheese.
Nutrition Information:
covered percent of daily need
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