Butternut Squash Risotto

Butternut Squash Risotto

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From: EatingWell.com, August 2019

This creamy butternut squash risotto with sage and thyme is a cozy fall dinner that's easy enough for a busy weeknight. The tender steamed squash gets added to the risotto at the last minute to retain just enough of its texture, while still breaking down slightly into the rice. To simplify the prep, buy precubed squash. It's often available in the produce department of large supermarkets. Serve with a simple green salad and a glass of white wine, if you'd like (after all, you'll need to open a bottle for the recipe).

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 cups cubed butternut squash ( ½-inch)
  • 3 cups low-sodium chicken broth or vegetable broth
  • 2 cups water
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely diced
  • 1 clove garlic, finely chopped
  • ⅛ teaspoon salt
  • 1 cup short-grain rice, such as arborio
  • 1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme
  • 1 teaspoon chopped fresh sage
  • ¼ teaspoon ground pepper
  • Pinch of nutmeg
  • ⅓ cup dry white wine, such as pinot grigio
  • ¾ cup grated Parmesan cheese

Preparation

  • Prep

  • Ready In

  1. Set a steamer basket in the bottom of a large saucepan. Add water to just below the steamer; bring to a boil. Add squash; cover and steam until the squash is very tender when pierced with a fork, 12 to 15 minutes.
  2. Combine broth and 2 cups water in a medium saucepan and bring to a low simmer.
  3. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion, garlic and salt; cook, stirring often, until the onion is starting to brown, about 4 minutes. Add rice, thyme, sage, pepper and nutmeg; cook, stirring, until the rice is coated in oil, the herbs are fragrant and the rice is opaque in spots, 1 to 2 minutes. Add wine to the pan and stir until it is mostly evaporated.
  4. Add about half of the broth mixture to the rice mixture and stir to combine. Simmer, stirring often, until the rice has absorbed enough of the liquid that the liquid is below the rice line. Add the remaining broth mixture, a ladle at a time, while stirring and adjusting the heat as necessary so the risotto doesn't stick, until the rice is tender and creamy, about 25 minutes total. Add the squash and cook for about 1 minute more, stirring constantly. Remove from the heat and stir in Parmesan. Serve hot.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 357 calories; 11 g fat(4 g sat); 4 g fiber; 49 g carbohydrates; 11 g protein; 22 mcg folate; 11 mg cholesterol; 3 g sugars; 0 g added sugars; 10,100 IU vitamin A; 15 mg vitamin C; 238 mg calcium; 1 mg iron; 389 mg sodium; 315 mg potassium
  • Nutrition Bonus: Vitamin A (202% daily value), Vitamin C (25% dv), Calcium (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1½ fat, ½ high-fat protein, ½ vegetable

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