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
Directions
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.
Photo: Butternut Squash Risotto Recipe
















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By kmatarazzo
on January 14, 2013
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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.
By walterrrs
Santa Rosa, Ca
on January 02, 2013
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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!!
By KTnRaleigh
on November 16, 2012
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Easy and delicious
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