Acorn Or Butternut Squash Risotto Recipe

Name: Acorn Or Butternut Squash Risotto
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 1 acorn or butternut squash (about 2 lb), peeled, seeded, and cut into 1/2-inch cubes; 0 Minute Brown Rice (not used in this recipe, Arborio rice is used instead); 0 Frozen Mixed Vegetables (not used in this recipe); 3-4 Vegetable Stock Cubes (to make 3-4 cups warm vegetable broth); 0 Water (implicitly used for making broth, not a standalone ingredient in this recipe); Freshly ground black pepper, to taste; 0 Chinese Five Spice Powder (not used in this recipe); 1 tablespoon olive oil; 2 tablespoons butter; 1 cup chopped yellow onion (about 1 medium); 2 cloves garlic, minced; 1 cup Arborio rice; 1/2 cup dry white wine; 2 tablespoons chopped fresh sage; 1/2 cup freshly grated Parmesan cheese, plus extra for serving; Salt, to taste

Indulge in this comforting and healthy Acorn Squash or Butternut Squash Risotto! This easy recipe is surprisingly quick to make once your squash is prepped, offering a delicious and nutritious alternative to traditional risotto. Perfect as a satisfying main course or a delightful side dish, this creamy risotto is bursting with autumnal flavors. Get ready to impress your family and friends with this simple yet elegant recipe!

Prep Time 20 mins

Cook Time 40 mins

Calories 252.8 kcal

Protein 20g

Rating 1.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Acorn Or Butternut Squash Risotto

1 acorn or butternut squash (about 2 lb), peeled, seeded, and cut into 1/2-inch cubes
0 Minute Brown Rice (not used in this recipe, Arborio rice is used instead)
0 Frozen Mixed Vegetables (not used in this recipe)
3-4 Vegetable Stock Cubes (to make 3-4 cups warm vegetable broth)
0 Water (implicitly used for making broth, not a standalone ingredient in this recipe)
Freshly ground black pepper, to taste
0 Chinese Five Spice Powder (not used in this recipe)
1 tablespoon olive oil
2 tablespoons butter
1 cup chopped yellow onion (about 1 medium)
2 cloves garlic, minced
1 cup Arborio rice
1/2 cup dry white wine
2 tablespoons chopped fresh sage
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Salt, to taste

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How to Make Acorn Or Butternut Squash Risotto

Peel, seed, and cube the squash. Sauté the squash in 1 tablespoon olive oil until slightly softened (about 5-7 minutes). Set aside.
In the same pot, melt butter with remaining olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute more, until fragrant.
Stir in the Arborio rice and toast for 2-3 minutes, stirring constantly, until the grains are translucent around the edges.
Pour in the white wine and cook, stirring, until it's almost completely absorbed.
Add 1 cup of warm broth to the rice, stirring constantly until absorbed. Continue adding broth, 1 cup at a time, stirring frequently, until each addition is absorbed before adding more. This should take about 20-25 minutes.
Stir in the cooked squash, sage, Parmesan cheese, salt, and pepper. Cook for another 2-3 minutes, until the risotto is creamy and the rice is cooked through but still has a slight bite.
Serve immediately and enjoy! Garnish with extra Parmesan cheese and sage if desired.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

Fat

Carbs

17g

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Main Dish Side Dishes Rice Vegetables American European Microwave Fall Romantic Spring Summer Vegan Vegetarian Winter Italian Stove Top Dietary One Dish Meal Seasonal Comfort Food Pasta Rice And Grains Brown Rice Squash Taste Mood Equipment Number Of Servings