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Butternut Squash Risotto

Photo: John Kernick
Yield Makes 4 servings

Ingredients

  • 4 cups low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 1/2 teaspoon kosher salt
  • 4 cups low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons finely chopped fresh sage
  • 1 small butternut squash, peeled, seeded, and grated (about 4 cups)
  • 1 large clove garlic, finely chopped
  • 1 1/2 cups Arborio rice
  • 1 cup dry white wine
  • 1/2 cup (2 ounces) grated Parmesan

Nutrition Information

  • calories 609
  • caloriesfromfat 16 %
  • fat 11 g
  • satfat 1 g
  • cholesterol 0 mg
  • sodium 977 mg
  • carbohydrate 100 g
  • fiber 7 g
  • sugars 7 g
  • protein 17 g

How to Make It

  1. Warm the broth in a small saucepan over low heat.

    Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook for 4 minutes. Add the sage and cook for 1 minute. Add the squash and garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and cook, stirring constantly, for 3 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the Parmesan. Spoon into individual bowls.

    Tip: To grate a butternut squash, rub it against the large holes of a box grater, or roughly chop it, then pulse it in a food processor.