Risotto With Butternut Squash

6
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"Recipe source: Bon Appetit (October 2008)"

Original recipe yields 6 servings
OK
  • FOR SQUASH
  • FOR RISOTTO

Nutritional

  • Serving Size: 1 (501.5 g)
  • Calories 427.8
  • Total Fat - 16 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 30.9 mg
  • Sodium - 1138.2 mg
  • Total Carbohydrate - 58.9 g
  • Dietary Fiber - 2.9 g
  • Sugars - 6.8 g
  • Protein - 10 g
  • Calcium - 74.4 mg
  • Iron - 1.6 mg
  • Vitamin C - 13.3 mg
  • Thiamin - 0.1 mg

TO PREPARE THE SQUASH


Step 1

In a skillet over medium heat melt the butter and then add the squash. Sprinkle with sugar and salt and pepper; saute for 5-6 minutes. Cover; cook until almost tender, stirring often (5 minutes). Uncover; saute until browned but still holding shape (8-10 minutes). ****The squash can be prepared one day ahead; covered and chilled; bring to room temp before using.

TO MAKE THE RISOTTO


Step 2

Combine the two broths in a saucepan and bring to a simmer; cover and set aside to keep warm. In a large pot over medium heat heat the oil and add bacon; saute until beginning to brown; add shallots and saute until soft (under 5 minutes); stir in sage and thyme and stir one minute. Stir in rice and saute until kernels are white with translucent edges (under 5 minutes). Stir in wine and stir until wine evaporates (1 minute).

Step 3

Add one cup of warm both and simmer until broth is absorbed, stirring occasionally (2-3 minutes).

Step 4

Add one cup of broth and simmer until broth is absorbed, stirring occasionally (3 minutes). Continue adding broth one cup at a time and cooking until rice is just tender and risotto is creamy, stirring frequently (20 minutes). Season with salt and pepper. Mix in parsley and squash and cook until squash is heated (1 minute).

Step 5

Transfer risoto to a large shallow bowl and serve passing cheese separately.

Tips & Variations


No special items needed.

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