Butternut Squash Risotto
What better way to welcome Autumn than with creamy comfort food using seasonal squash. Okay, officially the calendar doesn't roll into fall until tomorrow, but we are close enough. This Butternut Squash Risotto is a delicious dive into dish that would be welcomed on any crisp autumnal evening
Servings: 6 servings
Calories: 364kcal
Ingredients
- 1/2 Butternut squash peeled, de seeded and cut into one inch pieces
- 4 Cups vegetable stock (more if necessary)
- 1 medium white onion finely chopped
- 1 Carrot peeled, ends trimmed and finely chopped
- 1 1/2 Cups arborio rice
- 3/4 Cup white wine
- 3/4 Cup Parmesan cheese finely grated
- 3 tablespoons olive oil
- 2 cloves Garlic crushed
- Small bunch of fresh chopped parsley
- 3 Bay leaves
- Salt to taste
Instructions
- Add stock with two bay leaves to a medium saucepan. Bring stock to simmer in a medium saucepan over low heat for about 5 minutes. Remove from heat, cover and keep warm.
- In a large stainless steel pot set over medium-high heat, add 2 tablespoon of olive oil and heat for about 30 seconds. Add the onion, carrot, garlic and remaining bay leaf. Give a good stir and continue to cook for about 10 minutes, stirring occasionally. Add the squash and give a good stir. Add about a 1/4 Cup/60 ml of stock and reduce heat to medium-low. Give another stir and cook until squash starts to soften, about 8 minutes.
- Add the additional tablespoon of olive oil along with the rice. Stir until rice is translucent at edges but still opaque in centre, this will only take about 2 minutes.. Add all of the wine, reduce heat to medium-low and simmer until absorbed, stirring occasionally, about 3 to 4 minutes. Add 1 cup warm stock and stir. Continue to stir until the liquid has absorbed, about 5 minutes, and then add another cup of warm stock. Stir until absorbed and add another cup of stock, about another 5 minutes. Stir and add 1/2 cup stock and let absorb, about 2-3 minutes. Add the remaining 1/4 cup of stock with the parmesan cheese and parsley. Stir well and leave to simmer for about 2 minutes. Season with a little salt, stir and remove from heat. Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Butternut Squash Risotto
Amount Per Serving (1 serving)
Calories 364
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 9mg3%
Sodium 839mg36%
Potassium 350mg10%
Carbohydrates 53g18%
Fiber 3g13%
Sugar 4g4%
Protein 9g18%
Vitamin A 8774IU175%
Vitamin C 15mg18%
Calcium 190mg19%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.