Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 1/2 cups low-sodium vegetable broth or chicken broth; 1 medium butternut squash, about 1 pound; 1 1/2 tablespoons olive oil; 2 large shallots, minced (about 1/2 cup) shallots; 2 cloves garlic, minced; 1 teaspoon minced fresh sage leaves, divided; 1 cup arborio rice; 1/2 cup dry white wine; 1/2 teaspoon fine salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter; 1/2 cup freshly grated parmesan cheese

A creamy Italian rice dish, this risotto features arborio rice, Parmesan, and a seasonal blend of butternut squash and sage.

⭐ 4.3 (12 reviews) Prep: 15 minCook: 50 minTotal: 65 minYields: 4 servings

Category Tags:

Entree

Cuisine Tags:

Italian

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Instructions

Start simmering broth in a saucepan, then reduce heat to low and cover.
While broth heats, trim, peel, deseed, and dice squash into 1/2-inch cubes.
Heat oil in a Dutch oven over medium heat, then sauté shallots until translucent (2 minutes).
Stir in garlic, 1/2 teaspoon sage, and diced squash; sauté for 6-8 minutes, stirring occasionally.
Add rice and stir frequently until lightly toasted (1-2 minutes).
Pour in wine and cook, stirring, until absorbed (about 3 minutes).
Reduce heat to medium-low. Season with salt and pepper. Gradually add broth, 1/2 cup at a time, stirring constantly until each addition is absorbed. Continue for 45-50 minutes until squash is tender and rice is al dente.
Remove from heat, then stir in butter and Parmesan cheese.
Garnish with remaining 1/2 teaspoon sage and serve immediately.

Nutritional Info (per serving)

Calories: 310 kcal

Carbohydrate: 34 g

Cholesterol: 26 mg

Fiber: 4 g

Protein: 7 g

Saturated Fat: 6 g

Sodium: 1249 mg

Sugar: 6 g

Fat: 15 g

Unsaturated Fat: 0 g