Butternut Risotto

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 305
  • Calories from fat: 17%
  • Fat: 5.7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 8.7g
  • Carbohydrate: 53.4g
  • Fiber: 2.3g
  • Cholesterol: 5mg
  • Iron: 3.7mg
  • Sodium: 394mg
  • Calcium: 151mg

Ingredients

  • 4 cups low-salt chicken broth
  • 1 1/3 cups water
  • 1 small leek, trimmed and cut in half lengthwise
  • 1 tablespoon olive oil
  • 1 cup thinly sliced celery
  • 1 1/2 cups uncooked Arborio or other short-grain rice
  • 1 tablespoon thinly sliced fresh sage
  • 1/3 cup dry white wine
  • 4 cups (1/2-inch) cubed peeled butternut or other winter squash (about 2 pounds)
  • 1/2 teaspoon salt
  • 1/3 cup grated fresh Parmesan cheese
  • 2 teaspoons lemon juice
  • 1/4 teaspoon white pepper

Preparation

  1. Bring chicken broth and water to a simmer in a saucepan (do not boil). Keep the broth warm over low heat.
  2. Cut leek crosswise into thin slices. Heat oil in a large saucepan over medium heat. Add leek and celery, and sauté 2 minutes. Add rice and sage, and sauté 1 minute. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1/2 cup broth mixture, squash, and salt, and cook until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly, and cook until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in Parmesan cheese, lemon juice, and pepper.
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