Butternut Squash Risotto

Staff Writer
Butternut Squash Risotto
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
865
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. 

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.

Nutritional Facts

Total Fat
31g
48%
Sugar
18g
N/A
Saturated Fat
13g
67%
Cholesterol
54mg
18%
Protein
26g
51%
Carbs
122g
41%
Vitamin A
2186µg
100%
Vitamin B12
0.4µg
6.1%
Vitamin B6
0.9mg
47%
Vitamin C
88mg
100%
Vitamin D
0.3µg
0.1%
Vitamin E
7mg
37%
Vitamin K
17µg
21%
Calcium
571mg
57%
Fiber
11g
45%
Folate (food)
127µg
N/A
Folate equivalent (total)
414µg
100%
Folic acid
169µg
N/A
Iron
8mg
43%
Magnesium
184mg
46%
Monounsaturated
14g
N/A
Niacin (B3)
12mg
58%
Phosphorus
479mg
68%
Polyunsaturated
2g
N/A
Potassium
1783mg
51%
Riboflavin (B2)
0.4mg
26.3%
Sodium
2153mg
90%
Sugars, added
4g
N/A
Thiamin (B1)
0.9mg
60.9%
Trans
0.3g
N/A
Zinc
3mg
18%