Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Simple and hearty butternut squash risotto dish.

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Recipe Summary test

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour broth in a medium saucepan, cover, and heat over medium-low heat until warm, about 10 minutes.

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  • Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 6 to 8 minutes. Add rice; cook and stir for 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 2 minutes. Add 1/2 cup warm broth and simmer, stirring frequently, until it is absorbed, about 5 minutes. Repeat with remaining broth, adding 1/2 cup at a time and stirring until all broth is absorbed and rice is tender and creamy, about 25 minutes more.

  • Meanwhile, puree cooked squash. Add pureed squash to rice with 6 tablespoons Parmesan cheese, sage, salt, and pepper. Stir until cheese is melted. Garnish with remaining Parmesan and serve immediately.

Nutrition Facts

453 calories; protein 11.2g; carbohydrates 79.2g; fat 6.8g; cholesterol 7.2mg; sodium 747.6mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/21/2021
very simple but very tasty. I did not have fresh sage so had to use dried sage. It turned out tasting special and I will try again with fresh sage one day. This takes a good amount of time stirring but you can do so while preparing the rest of dinner. The outcome seems more fancy than the effort needed. I had made the squash a day before and wanted to try a new recipe. This one is a keeper. Read More
Rating: 5 stars
10/09/2020
Perfect creamy risotto. Can’t go wrong. Read More