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Butternut Squash Risotto

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 8 servings (serving size: 2/3 cup)
"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 HazanMake this Italian-inspired risotto recipe a staple in your culinary rolodex.

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

Nutrition 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

How to Make It

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

  2. 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.