| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 large butternut squash
- Olive oil
- Salt
- 5 ounces Aborrio rice
- 4 cups chicken stock
- 2 tablespoons butter
- 2 tablespoons Parmesan
- 2 tablespoons mascarpone cheese
- Micro sorrel, for garnish
Instructions
- Preheat oven to 350 degrees F.
- Peel and seed squash. Score 1 squash with a knife and season with olive oil and salt. Roast in oven until browned and cooked through. Puree in food processor. Dice other squash and saute in a pan in olive oil. Heat rice in a little olive oil. Slowly add stock, 2 ounces at a time, until absorbed. Once rice is fully cooked fold in butter, Parmesan, and mascarpone. Add squash puree, to taste, and fold in the sauteed diced squash. Season and garnish with sorrel.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 362 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 9 g |
| Cholesterol | 22 mg |
| Sodium | 1012 mg |
| Serving Size | 1 of 6 servings |
| Calories | 362 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 9 g |
| Cholesterol | 22 mg |
| Sodium | 1012 mg |
Reviews
Do not use all the squash. I diced one and roasted the other in the oven. I cut the diced up squash into two equal parts and stored it in the freezer. The squash I roasted I also only used one half and stored the other (after I scooped out the contents and stored it as well. I was able to make this another night because half the work was done! Delicious recipe!!
I used all the squash and then wished I hadn’t. I had to more than double the parmesan and mascarpone in order to have any kind of flavor. Needed more salt too. If I make it again I’ll definitely use less squash.
This was amazing. Great comfort food. 🙂
You don’t need as much butternut squash as asked for, but other than that this recipe was AMAZING!