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Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell Photo by: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Butternut Squash Risotto

"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.

Cooking Light OCTOBER 2003

  • Yield: 8 servings (serving size: 2/3 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 25%
  • Fat: 7.6g
  • Saturated fat: 4g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.9g
  • Carbohydrate: 41.4g
  • Fiber: 2.8g
  • Cholesterol: 15mg
  • Iron: 1mg
  • Sodium: 275mg
  • Calcium: 119mg
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Butternut Squash Risotto recipe

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