Butternut Squash Risotto

Butternut Squash Risotto
Butternut Squash Risotto
Kenwood

Butternut Squash Risotto

As the winter weather continues, so do cravings for warm hearty recipes and delicious comfort food.

Kenwood has developed a cozy butternut squash risotto, perfect for those night of curling up on the couch with a warm blanket. Given its delicious taste, nobody will believe how easy it is to make! Chock-full of healthy vegetables and fresh ingredients including carrots, squash, sage, and rosemary, this meal is an instant favorite for the entire family.

4
Servings
1156
Calories Per Serving
Deliver Ingredients

Notes

If you have additional purée, use it to create a simple soup, thinning out with some chicken or vegetable stock if needed.

Ingredients

For the purée:

  • 1 medium white onion
  • 1 large carrot
  • 1 medium butternut squash
  • 1 Tablespoon extra-virgin olive oil
  • 1 Tablespoon brown sugar
  • 1 Teaspoon ground nutmeg
  • 1 Teaspoon ground clove
  • 1 Teaspoon ground cinnamon
  • Sea salt
  • Freshly ground black pepper

For the risotto:

  • 2 Tablespoons olive oil
  • 1 onion
  • 2 Cups arborio rice
  • ½ Cup dry white wine
  • 2 Tablespoons minced fresh sage
  • 1 Tablespoon minced fresh rosemary
  • 6 Cups vegetable or chicken stock
  • ½ Cup grated Parmigiano-Reggiano cheese
  • 7 Tablespoons unsalted butter
  • Sea salt and freshly ground black pepper

Directions

For the purée:

Peel the onion and carrot. Cut both into small cubes. Wash the butternut squash, remove the skin with a knife or vegetable peeler (place the squash in microwave for 2 to 3 minutes to soften the skin, making it easier to peel), scrape out the seeds and pulp and cut into 1-inch cubes.

Add the olive oil to a large pot and heat on medium for 1 to 2 minutes. Add in the onions and carrots and cook over medium-high heat until the onions are translucent. Add the squash and enough water to cover the squash (1 to 1 ½ cups water). Cook the vegetables over medium-high heat until the squash and carrots are soft, about 20 minutes.

Pour the mixture into a heat-resistant blender, such as the Kenwood Blend-X Pro, add in the sugar, nutmeg, clove, cinnamon, and some salt and pepper. Pulse for until the purée is completely blended, 1 minute.

For the risotto:

Dice the onions. Heat the oil in a saucepan and caramelize the onions over medium high heat for 12 to 15 minutes.

Add the rice, herbs and white wine, stirring often to slightly toast the rice.

Increase temperature and add in almost all of the stock and 2 cups of the butternut squash purée, reserve about ½ to 1 cup of stock if you need to add to the risotto a little later.

Stir the mixture often; once the stock reaches a boil, lower the heat and simmer over medium heat for 25 minutes. Continuing to stir often until the rice reaches a creamy consistency.

When the rice is cooked thoroughly, add the cheese, butter salt and pepper, turn off the heat so the risotto doesn’t get mushy.

Nutritional Facts

Total Fat
38g
54%
Saturated Fat
17g
71%
Cholesterol
272mg
91%
Carbohydrate, by difference
103g
79%
Protein
96g
100%
Vitamin A, RAE
57µg
8%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
86mg
9%
Choline, total
225mg
53%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
82µg
21%
Iron, Fe
7mg
39%
Magnesium, Mg
190mg
59%
Manganese, Mn
5mg
100%
Niacin
21mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
819mg
100%
Riboflavin
1mg
91%
Selenium, Se
56µg
100%
Sodium, Na
708mg
47%
Water
219g
8%
Zinc, Zn
12mg
100%

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.