Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Butternut Squash Risotto
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- #31510
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
2 pounds butternut squash
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cup diced onion
1 tablespoon minced garlic
2 1/2 cups arborio rice
3/4 cup dry white wine
7 cups rich chicken or vegetable stock (more if needed)
1 1/2 cup freshly-grated parmesan or asiago cheese
1 teaspoon grated lemon zest
1/4 teaspoon freshly grated nutmeg
salt, to taste
freshly-ground black pepper, to taste
Garnish
chopped chives
shaved parmesan cheese
basil oil or olive oil and basil
directions
Peel the squash and remove seeds. Cut into small 1/4-inch dice. Set aside.
Heat the butter and oil together in a deep saucepan and saute the onions and garlic until soft but not browned. Add the squash and rice and continue to saute and stir for 2 to 3 minutes longer.
Add wine and stir until absorbed. Add stock in 1/2-cup increments stirring until absorbed. Continue adding stock and stirring until rice is creamy on outside but has some texture to it.
Gently stir in cheese, zest, nutmeg and correct seasoning with salt and pepper.
Serve immediately in warm bowls garnished with chopped chives, additional Parmesan and a drizzle of fresh basil oil, if desired.
added by
7Hawks
nutrition data
850 calories, 22 grams fat, 124 grams carbohydrates, 25 grams protein per serving.
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reviews & comments
January 8, 2009
my three year old son loved this dish as is. As for me, I felt 1 1/2 cups was too much cheese. Next time, I will only use 1 cup and see if it is a happy amount for myself and my son.
October 15, 2007
A friend and I prepared this on Saturday. It is the perfect Fall/Winter comfort food. We both really liked it, and I will make it again. One thing, with the prepping the squash, and all, it took much longer than the suggested 30 minutes. We were talking quite a bit, too, though. I will make this again.
November 7, 2006
Nice recipe, many thanks - I think this would serve four really hungry people who hadn't eaten for a day or two ;) but I am from the UK....and am used to 'serves 6' meaning 'serves 2, with seconds'