All Recipes Best Recipe Main Dish Recipes Rice Risotto Recipes

Ingredients

5 cups vegetable broth 1 tablespoon olive oil 1 medium onion, finely chopped 1 ½ cups Arborio rice ½ cup dry white wine 1 pound mashed, cooked butternut squash 8 tablespoons finely shredded Parmesan cheese, divided 2 tablespoons chopped fresh sage salt and ground black pepper to taste

Nutrition Info

453.1 calories carbohydrate: 79.2 g cholesterol: 7.2 mg fat: 6.8 g fiber: 2.8 g protein: 11.2 g saturatedFat: 2.2 g servingSize: - sodium: 747.6 mg sugar: 5.3 g transFat: : - unsaturatedFat: : -

Pour broth in a medium saucepan, cover, and heat over medium-low heat until warm, about 10 minutes.
Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 6 to 8 minutes. Add rice, cook and stir for 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 2 minutes. Add 1/2 cup warm broth and simmer, stirring frequently, until it is absorbed, about 5 minutes. Repeat with remaining broth, adding 1/2 cup at a time and stirring until all broth is absorbed and rice is tender and creamy, about 25 minutes more.
Meanwhile, puree cooked squash. Add pureed squash to rice with 6 tablespoons Parmesan cheese, sage, salt, and pepper. Stir until cheese is melted. Garnish with remaining Parmesan and serve immediately.

4 servings

Simple and hearty butternut squash risotto dish.