Butternut Squash Risotto

Butternut Squash Risotto
Staff Writer
Butternut Squash Risotto
Jane Bruce
Butternut Squash Risotto

You can't go wrong with risotto, or roasted butternut squash for that matter, but to make this recipe extra special, I gave the squash a sugary treatment and fired all decadent engines with the risotto. It's not exactly diet-friendly, but boy is it good.

4
Servings
1113
Calories Per Serving
Deliver Ingredients

Ingredients

  • One  4-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 3  Tablespoons  olive oil
  • 2  Tablespoons  brown sugar
  • Salt and pepper, to taste
  • 4  Cups  chicken stock
  • 1  Cup  water
  • 3  Tablespoons  salted butter
  • 1/2  onion, diced finely
  • 2  Tablespoons  minced thyme
  • 1 1/2  Cup  arborio rice
  • 1/2  Cup  white wine
  • 1  Tablespoon  heavy cream
  • 1  Cup  freshly grated Parmesan

Directions

Preheat the oven to 425 degrees. 

On a nonstick baking sheet, toss the butternut squash, olive oil, and brown sugar together. Season with salt and pepper, to taste. Roast in the oven until the squash is golden brown and crispy, about 30 minutes. 

Meanwhile, combine the chicken stock and water in a small saucepan and place over low heat. Melt the butter in a large sauté pan over medium-high heat. Add the onion and thyme, season with salt and pepper, to taste, and cook until the onion is translucent, about 5 minutes. Add the arborio rice to the pan and stir well so that each grain is coated in butter. Reduce the heat to medium-low and cook for 1 more minute to give the rice a nice toast, and then add the white wine and stir.

When the wine is completely reduced, add a ladleful of the water/chicken stock mixture to the pan. You want to add enough liquid so that the rice is completely covered when it is smoothed out evenly in the pan. Let the rice cook in the liquid, stirring once or twice, until the liquid is completely absorbed by the rice. Check to adjust the heat so that the pan does not scorch the rice during this process. When the rice is dry, add another ladleful of the liquid to the pan and repeat the process again until all of the liquid is gone and the rice is cooked through.

Midway through the last ladleful, add the roasted butternut squash to the risotto. (It's OK if the squash has become soft and is coming apart from roasting, because it'll incorporate into the risotto much better that way.) When the liquid is fully dissolved, add the heavy cream and Parmesan, stir, and serve. 

Nutritional Facts

Total Fat
47g
67%
Sugar
10g
11%
Saturated Fat
27g
100%
Cholesterol
88mg
29%
Carbohydrate, by difference
137g
100%
Protein
33g
72%
Vitamin A, RAE
229µg
33%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
610mg
61%
Choline, total
22mg
5%
Fiber, total dietary
6g
24%
Fluoride, F
51µg
2%
Folate, total
46µg
12%
Iron, Fe
5mg
28%
Magnesium, Mg
122mg
38%
Manganese, Mn
4mg
100%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
668mg
95%
Selenium, Se
13µg
24%
Sodium, Na
3066mg
100%
Water
205g
8%
Zinc, Zn
4mg
50%

Butternut Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Butternut Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.