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
954
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.

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
41g
63%
Sugar
14g
N/A
Saturated Fat
19g
94%
Cholesterol
79mg
26%
Protein
22g
44%
Carbs
123g
41%
Vitamin A
1040µg
100%
Vitamin B12
0.2µg
2.8%
Vitamin B6
0.8mg
41.1%
Vitamin C
34mg
56%
Vitamin D
0.5µg
0.1%
Vitamin E
5mg
23%
Vitamin K
90µg
100%
Calcium
297mg
30%
Fiber
10g
41%
Folate (food)
90µg
N/A
Folate equivalent (total)
473µg
100%
Folic acid
225µg
N/A
Iron
8mg
44%
Magnesium
122mg
31%
Monounsaturated
16g
N/A
Niacin (B3)
12mg
60%
Phosphorus
346mg
49%
Polyunsaturated
3g
N/A
Potassium
1185mg
34%
Riboflavin (B2)
0.5mg
29.5%
Sodium
1726mg
72%
Sugars, added
2g
N/A
Thiamin (B1)
0.9mg
59.9%
Trans
1g
N/A
Zinc
3mg
18%