| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1 quart chicken stock
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, grated or chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 (10-ounce) box cooked frozen butternut squash
- Nutmeg, grated, to taste
- 2 tablespoons butter
- 7 or 8 leaves fresh sage, slivered
- 1 cup grated Parmigiano Reggiano
Instructions
- Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
- Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 531 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 32 mg |
| Sodium | 577 mg |
Reviews
Great recipe!
Loved it! And a trick – we were going to a friends and I didnt want a mushy mess so I cooked it til almost done (using 3/4 the stock and rice still a bit crunchy). When arrived, and 15 min before dinner, heated it back up and added rest of stock, then added cooked squash and nutmeg. Turned out perfectly. Great way to also serve at a dinner party and make it look effortless.
Gave it one star because of the flavor – another star because it’s healthy, but there is NO way you can use a medium pan. I had to transfer everything to a very large pan. After it sat on the dinner table for a few minutes, the consistency became more glue like. If I ever make it again, and I probably will since my family loves squash, I would definitely reduce the amount of cheese to lessen the sticky consistency and I would reduce the amount of rice to 1 cup. This recipe could have fed half my neighborhood.
Awesome risotto!!! I followed the recipe except I used fresh butternut squash which I steamed while I made the risotto. I used several twists of freshly ground nutmeg when I added the chopped steamed squash, butter, freshly ground parmiagiana, salt and pepper. This recipe would easily serve 8-10 guests as a side dish. I would also halve the recipe next time since I am only cooking for two and prefer not to eat even great risotto for the rest of the week. This dish will resurface later in the week with some added chicken sausage to make a main dish. Rachel has done it again!!
WOW…this was AMAZING! I fried 6 slices of bacon and used that fat to toss the squash in and roast in the oven with a few cloves of garlic and some onion. I reserved the bacon and all the squash/onion mixture and added it in the last minute of cooking the risotto when I added the parm and some heavy cream. I of course added salt and pepper during the cooking process and made sure it was tasting good before I finished the meal. I will definitely be making this again. Everyone who tried it loved it!
Delicious. The second time I made this recipe, I cut the oil, butter and cheese in half, and it was still very good. It yielded about 8 cups, which made it about 8 Weight Watchers PointsPlus per cup. Advice: Use a wok – there is no way this fits into a medium skillet.
This was delicious! I used pre-cut butternut squash in the produce section – not frozen like recommended in the recipe. While cooking the risotto, I cooked the squash with a splash of water on in a covered pot on stove. When the squash was tender, I mashed it and added it in during the last 4 minutes of cooking. It came out wonderfully!!
Easy and delicious
This was my first attempt at making risotto, and it was much easier than I expected. I used leftover butternut squash, and because I wanted to use this as the main course I also added some leftover chopped ham. It was delicious!!
I really liked this! I also roasted my squash with olive oil, salt and garlic powder while the risotto was cooking. I did not use sage b/c I didn’t have any and it still turned out great! If you like butternut squash soup, this is for you!