Butternut Squash Risotto

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Butternut Squash Risotto Recipe
Photo: John Autry; Styling: Cindy Barr
Stirring is especially important to prevent both the rice and squash from sticking to the pan.
Serves 4 (serving size: 1 1/4 cups)


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3 cups (1/2-inch) cubed peeled butternut squash, divided
3 1/2 cups fat-free, lower-sodium chicken broth
2 cups uncooked Arborio rice
2 tablespoons chopped fresh flat-leaf parsley
5 ounces applewood-smoked bacon, cooked and crumbled


Hands-on: 45 Minutes
Total: 45 Minutes

Combine 2 cups squash and 2 1/2 cups water in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove pan from heat; let stand 5 minutes. Place mixture in a food processor. Process until smooth. Return mixture to pan. Stir in broth; bring to a simmer. Reserve 1/4 cup squash mixture. Keep pan warm over low heat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add rice; cook 2 minutes, stirring constantly. Stir in remaining 1 cup squash, 2 1/2 cups squash mixture, and 1/8 teaspoon salt. Cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining squash mixture, 1 cup at a time, stirring until each cup is absorbed before adding the next (about 20 minutes). Remove from heat; stir in reserved 1/4 cup squash mixture. Top with parsley and bacon.

Created date

September 2011

Nutritional Information

Calories 447
Fat 4.9 g
Satfat 1.4 g
Monofat 1.6 g
Polyfat 0.6 g
Protein 13.9 g
Carbohydrate 89.8 g
Fiber 7.1 g
Cholesterol 8 mg
Iron 1.7 mg
Sodium 583 mg
Calcium 67 mg