iowagirleats
Shortcut Butternut Squash and Sage Risotto
Creamy, gluten-free Shortcut Butternut Squash and Sage Risotto is made with a time-saving short-cut!
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
📝 Preparation Steps
1
Bring chicken broth to a boil in a saucepan then turn heat to low and keep at a simmer.
chicken broth5 cups
2
In a large saucepan heat butter then add shallot, season with salt and pepper, and then saute until tender, ⏱️ 2 minutes. Add garlic and saute for 30 more seconds. Add rice then stir to coat and cook for 1 more minute.
butter1 Tablespoon1/2" cubed butternut squash3 cupslarge shallot (chopped)1salt and pepper
3
Add wine then stir until nearly absorbed. Add butternut squash and heated chicken broth. Turn heat up just slightly then stir constantly until rice and squash are tender, and nearly all the broth is absorbed, about ⏱️ 25 minutes. If broth gets to a hard boil, turn heat back down. Remove pan from heat then stir in sage and parmesan cheese then serve.
chicken broth5 cups
Nutrition Facts
calories
203 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
813 mg
protein Content
6 g
trans Fat Content
0.1 g
cholesterol Content
12 mg
carbohydrate Content
37 g
saturated Fat Content
2 g
unsaturated Fat Content
1.2 g
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