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Butternut Squash Risotto Recipe
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Butternut Squash Risotto Recipe

Buttery risotto with butternut squash, parmesan and fried sage.
Course dinner, Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 350kcal

Ingredients

INGREDIENTS:

  • 2 lbs Butternut squash
  • 2 tablespoons olive oil
  • salt
  • pepper
  • 6 cups chicken stock
  • 6 tablespoons 3/4 stick unsalted butter
  • 1/2 cup minced shallots 2 large
  • 1 1/2 cups Arborio rice 10 ounces
  • 1/2 cup white wine
  • 1 cup freshly grated Parmesan cheese

Instructions

INSTRUCTIONS:

  • Preheat oven to 400 degrees.
  • Prep butternut squash. Cut into cubes. Drizzle with olive oil and toss with salt and pepper.
  • Place prepped squash on a baking sheet.
  • Roast for 25 - 30 minutes and set aside
  • In a saucepan, heat chicken stock on low.
  • In a medium sized pot, melt butter and saute minced shallots.
  • Add rice. Coat with the butter mixture. Add in the white wine. Cook for about 2 minutes.
  • Sprinkle salt and pepper.
  • Add chicken stock in 2 cups at a time
  • Cook until the chicken stock has been absorbed and seems a bit dry.
  • Keep adding the stock and stirring with each addition.
  • Mix in butternut squash, fried sage and parmesan.

Notes

Recipe adapted from Barefoot Contessa 

Nutrition

Serving: 1cup | Calories: 350kcal | Carbohydrates: 55g | Protein: 96g | Fat: 8g | Saturated Fat: 2.2g | Cholesterol: 10mg | Sodium: 490mg | Potassium: 553mg | Fiber: 4g | Sugar: 5g | Vitamin A: 13200IU | Vitamin C: 26.4mg | Calcium: 130mg | Iron: 1.6mg