Home Recipes Italian Dishes Risotto with Butternnut Squash | Italian Food Forever

Risotto with Butternnut Squash | Italian Food Forever


November 15, 2020

I benefit from the arrival of every new season because it means there will probably be a listing of various seasonal greens to make use of in my kitchen. I notably love the wide range of winter squash that are actually obtainable to us each fall. This can be a fantastic autumn risotto made with butternut squash I prefer to make for particular celebrations corresponding to Thanksgiving, however when you style it, you received’t wish to put it aside only for particular events!

I saved my model of this recipe easy, though I did roast my squash earlier than including it to the risotto to reinforce the flavour. I’ve additionally seen sausage added to this risotto which might make it a a lot heartier dish, and have seen it served with a scoop of sauteed wild mushrooms on prime, although I personally desire the simplicity of utilizing simply the squash within the risotto which creates a fragile but scrumptious risotto!

Buon Appetito!
Deborah Mele Revised 2020


For The Squash:

  • 1 Small Butternut Squash, Peeled, Seeds Eliminated And Lower Into 1 Inch Cube (About three half to Four Cups Whole)
  • 2 Tablespoons Olive Oil

For The Risotto:

  • 1 Small Onion, Peeled & Finely Diced
  • 2 Tablespoons Olive Oil
  • 1 1/three Carnaroli or Arborio Rice
  • half Cup White Wine
  • Four Cups Do-it-yourself Rooster Broth, Heated
  • 2 Tablespoons Unsalted Butter
  • Freshly Floor Black Pepper
  • 1/three Cup Grated Parmesan Cheese

To Serve:

  • Finely Sliced Recent Sage Leaves
  • Freshly Grated Parmesan Cheese


  1. Preheat the oven to 375 levels F.
  2. Toss the squash items with the olive oil and unfold out onto a baking sheet.
  3. Prepare dinner till tender when pierced with a fork and frivolously browned, about 15 minutes, then take away from the oven.
  4. In a heavy saucepan warmth the olive oil over medium low warmth.
  5. Add the onion and prepare dinner till softened.
  6. Add the rice and stir to coat within the onion and oil, cooking it for a couple of minutes.
  7. Add the wine and prepare dinner till the wine is sort of absorbed.
  8. Start so as to add broth, half cup at a time, stirring frequently till the rice has cooked for 10 minutes.
  9. Add the squash, stir, and proceed so as to add broth, stirring till every addition has been absorbed till the rice is tender however nonetheless barely agency to the chunk.
  10. Stir within the butter and 1/three cup of the grated cheese.
  11. Serve in particular person plates sprinkled with some chopped sage.
  12. Supply extra grated cheese on the desk.

Diet Info:

Yield: 4

Serving Dimension: 1

Quantity Per Serving:

Energy: 358Whole Fats: 23gSaturated Fats: 7gTrans Fats: 0gUnsaturated Fats: 14gLdl cholesterol: 28mgSodium: 1100mgCarbohydrates: 28gFiber: 2gSugar: 3gProtein: 7g

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