Butternut Squash Risotto

Butternut Squash Risotto Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
"Here's a perfect example of a traditional Italian dish and cooking technique adapted to an American ingredient. Where the recipe originated in Italy, the Italian pumpkin, zucca barucca, is used. But here in the States, I use butternut squash. In fact, I have served this risotto as a first course for our Thanksgiving." -Giuliano Hazan

Make this Italian-inspired risotto recipe a staple in your culinary rolodex.

5

Outstanding

Yield:

8 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 272
Caloriesfromfat 25 %
Fat 7.6 g
Satfat 4 g
Monofat 2.8 g
Polyfat 0.5 g
Protein 7.9 g
Carbohydrate 41.4 g
Fiber 2.8 g
Cholesterol 15 mg
Iron 1 mg
Sodium 275 mg
Calcium 119 mg

Ingredients

2 cups water, divided
2 (14 1/4-ounce) cans low-salt beef broth
2 teaspoons olive oil
1/2 cup finely chopped yellow onion
3 cups (3/4-inch) cubed peeled butternut squash (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or other short-grain rice
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
3 tablespoons unsalted butter
2 tablespoons finely chopped fresh parsley

Preparation

Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately.

Note:

Guiliano Hazen,

October 2003
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