Butternut Squash Risotto is so creamy and delicious, an Italian risky made with butternut squash puree and Parmigiano-Reggiano.
Butternut Squash Risotto
We love risotto, it’s one of those meals that makes you feel like you’re eating out in a fancy restaurant or knowing you are on your way around the kitchen. The truth is, it's really not complicated at all, it just requires patience. Some of my favorite risotto recipes are spring parsley risotto, creamy mushroom risotto, sliced scallops over wild spinach parmesan risotto and this grain-free carrot "rice" leeks and bacon risotto.
Making risotto is a labor of love. You need to be patient, stir rice and add more broth a little at a time. But in the end, you get a delicious restaurant-quality dish that you can proudly say you made yourself, without all the added butter you would get if you ate this dish.
I started with some homemade squash purees that I simply made by boiling butternut squash in broth or water and then puree in the blender. You can use the rest for this Spaghetti with Creamy Butternut Puree paste later in the week.
It is also really filling, a portion will easily fill you up. You can also serve it with a salad on the side, or as a side dish of fish, pork or chicken. Reduce serving size 1/2 cup per serving. Person as a side dish.
I like to have a good cheese like Pecorino Romano or Parmigiano-Reggiano available. Then shake it myself when I need it. A good cheese has an intense taste that you just can't get from the grated parmesan cheese sold on the shelves of the supermarket.
Here's how to make Butternut Squash Risotto
More Butternut Squash Recipes
Butternut Squash Risotto
Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes
A full-bodied and creamy Italian rice risotto dish made with butternut squash puree, white wine, Parmigiano-Reggiano and topped with a little fresh arugula.
- 3 cups fat-free low sodium chicken broth, use vegetable broth for vegetarian
- 1 cup butternut squash puree *
- 1 teaspoon butter or olive oil
- 3 cloves of garlic, chopped
- 1/4 cup shallots, chopped
- 1 cup of arborio rice
- 2 oz dry white wine
- 1 tablespoon fresh sage, chopped
- 1/4 cup freshly grated Parmigiano-Reggiano
- salt and freshly cracked pepper, to taste
- 2 cups of fresh arugula for garnish
In a large saucepan, heat the broth and butternut squash puree over medium-high heat. When it boils, reduce the heat to a simmer and keep it on low heat, taste to salt and adjust as needed.
In a large heavy saucepan over medium heat, hot oil or butter until melted. Add shallots, garlic and rice; saute until the rice is well coated with oil or butter, approx. 3 minutes. Add wine and sage, and stir until busy.
Add a spoonful of the simmering stock; wait until it is absorbed before adding another lethal stir gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth cream-textured liquid.
Continue this process until the rice is creamy, tender to the bite, but lightly firm in the middle and all the stock is used, about 25-30 minutes from the time you started.
When all the liquid has been absorbed, the grated cheese is stirred and removed from the heat. Serve immediately and top with baby ruckola and extra grated cheese if desired.
To make butternut squash puree, cook the squash until tender, then transfer to the blender and blend until smooth.
Serving: 1 shell, calories: 249 kcal, carbohydrates: 45 g, protein: 7.5 g, fat: 3 g, saturated fat: 1.5 g, cholesterol: 5 mg, sodium: 461 mg, fiber: 1 g , sugar: 1 g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 7
Points +: 7
Keywords: Butternut Squash Risotto, light risotto recipes, healthy risotto, risotto recipe, squash risotto
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