recipes
Butternut Squash Risotto
Traditional risotto with added butternut squash and sage.
- Servings
- cook method
- prep
- cook
- ready
- 8
- Boil/Simmer
- 15 minutes
- 30 minutes - 1 hour
- Less than 1 1/2 hours
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 2 cups chopped butternut squash
- 1 teaspoon saffron threads
- 2 cups Italian Arborio rice
- 1 cup dry white wine
- 6 cups chicken broth
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 3 tablespoons coarsely chopped fresh sage leaves
- 1/2 cup lightly toasted squash or pumpkin seeds, optional
- Directions
- Nutrition Info
- Serving Suggestions
-
Heat butter and oil in a large skillet on medium-high heat. Cook and stir onion 5 minutes or until softened.
Stir in squash and saffron. Cook 4 additional minutes.
Stir in rice and coat evenly with the vegetables.
Stir in wine. Cook, stirring constantly, 5 to 6 minutes or until the wine is almost completely absorbed.
Gradually add 1/2 cup broth at a time. Simmer, stirring constantly, until the broth is absorbed by the rice before adding more broth. Continue adding broth and stirring until the rice is creamy and firm but not hard in the center, about 20 to 30 minutes total cooking time.
Remove from heat. Stir in the Parmesan cheese and sage leaves.
Serve garnished with toasted squash or pumpkin seeds.
