Butternut Squash Risotto

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Butternut Squash Risotto

Butternut Squash Risotto
2 tbsp. butter
2 cloves garlic, minced
1 large shallot, peeled and chopped
1 cup chopped butternut squash
3/4 cup arborio or short grain rice
1 (32- oz.) container chicken broth, warmed
1/2 cup chardonnay
1/2 cup shredded Parmesan cheese
1½ tbsp. chopped fresh sage
Freshly ground salt to taste
Freshly ground pepper to taste

Prep: 10 minutes, Cook: about 40 minutes, Serves: 6

Melt butter in a large skillet. Add garlic and shallot; cook over medium heat for 5 minutes, stirring frequently. Stir in squash and rice; cook and stir until rice grains are coated with butter. Slowly stir in broth, about 1/2 cup at a time, cooking over low heat and stirring until broth has been absorbed before adding more. When all of broth has been absorbed, stir in wine, cheese and sage; cook for 1 minute more. Season to taste with salt and pepper and serve immediately. 

Nutritional Information:
260 calories, 10 g protein, 9 g total fat (4.5 g sat., 0 g trans), 34 g carbohydrate, 1 g fiber, 4 g sugar, 20 mg cholesterol, 390 mg sodium, 6 points


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Enjoyed the flavor combination of squash and sage. A good side dish. Everyone who ate it asked for the recipe. Will make again for sure!

Comment Number: 4705