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Butternut Squash Risotto
This butternut squash risotto is perfect for fall dinners or holiday gatherings. The combination of roasted squash, creamy rice, and herbs makes it feel both comforting and festive.
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking sheet
- pot
- dutch oven
📝 Preparation Steps
1
Roast
2
Preheat oven to 400F with rack on middle position. Peel and cube butternut squash into 3/4 inch cubes.
3
Line a baking sheet with foil and spread squash out over the baking sheet; toss with olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and roast for ⏱️ 25 minutes or until fork-tender. Remove from heat and set aside.
olive oil2 tablespoons
4
Saute
5
In a heavy pot or Dutch oven, saute the butter, bacon, and onions on medium low until cooked through and translucent, about ⏱️ 10 min, stirring often.
6
Add rice and garlic. Stir to coat well. Add wine and cook ⏱️ 2 minutes. Add 2 cups of chicken stock to the rice, with 1 tsp kosher salt and 1/2 tsp black pepper. Stir and simmer until stock is almost fully absorbed, ⏱️ 5-10 min.
garlic (minced)3 cloveschicken stock (hot)6 cups
7
Cook
8
Continue simmering and adding 1 cup of stock at a time, stirring very few minutes. Keep adding liquid and letting rice fully absorb it, one cup at a time. It takes about ⏱️ 30 minutes for rice to be tender and all of the broth has been used/absorbed.
9
Remove from heat, gently toss in roasted squash. Garnish with parsley and parmesan cheese. Serve immediately.
Nutrition Facts
calories
589 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
4 g
sugar Content
8 g
sodium Content
808 mg
protein Content
20 g
trans Fat Content
0.2 g
cholesterol Content
44 mg
carbohydrate Content
66 g
saturated Fat Content
10 g
unsaturated Fat Content
14 g
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