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Butternut Squash Risotto

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Butternut Squash Risotto

Butternut Squash Risotto
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Active Time: 35 minutes
Total Time: 35 minutes
Serves: 4

Ingredients

  • 2 Tbsp olive oil
  • 1 onion, finely chopped
  • 1/2 medium butternut squash (about 1 lb), peeled and cut into 1/4-in. pieces
  • 2 cloves garlic, finely chopped
  • Kosher salt and pepper
  • 3/4 cup Arborio rice
  • 1 cup dry white wine
  • 3 1/2 cups low-sodium chicken or vegetable broth
  • 2 tsp fresh thyme
  • 1/4 cup grated Romano (1 oz), plus more for serving

Directions

    1. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
    2. Add the butternut squash, garlic, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until the squash is beginning to soften, 5 to 6 minutes. Stir in the rice and cook for 1 minute.
    3. Add the wine and simmer until absorbed, 8 to 10 minutes. Add half the broth (1 3/4 cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
    4. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy and the broth has been absorbed, 8 to 10 minutes. Stir in the thyme and Romano. Serve with additional Romano, if desired.

Yield

4 Servings

Nutrition Facts

Calories: 306
Fat: 10g
Saturated Fat: 3g
Cholesterol: 14mg
Sodium: 504mg
Carbohydrates: 44g
Dietary Fiber: 3g
Protein: 10g