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    You are in: Home / Recipes / Risotto With Butternut Squash and Arugula Recipe
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    Risotto With Butternut Squash and Arugula

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    0 mins

    1 hrs 15 mins

    sofie-a-toast's Note:

    Every year my new years' resolution is to like a new food (my somewhat successful attempt at becoming a less picky eater). This year was winter squash, and let me tell you, this recipe made it super easy! *Make sure you use very flavorful broth, a weak broth will make a weak risotto.

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    Units: US | Metric


    1. 1
      For Squash:.
    2. 2
      Preheat oven to 450 degrees.
    3. 3
      Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt.
    4. 4
      Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes (you might actually need to do it a little longer).
    5. 5
      Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices and chop into 1/2-inch pieces, discarding skin.
    6. 6
      For Risotto:.
    7. 7
      Start risotto after squash has been roasting 40 minutes:.
    8. 8
      Bring broth to a simmer and keep at a bare simmer, covered.
    9. 9
      Meanwhile, cook the onion in the butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes.
    10. 10
      Add rice, garlic, and cumin and cook, stirring, 3 minutes.
    11. 11
      Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed.
    12. 12
      Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.).
    13. 13
      Stir in 1/2-inch squash pieces, then stir in cheese, sage, and arugula and salt and pepper to taste. Then simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.).
    14. 14
      Serve risotto immediately, spooned over reserved squash slices.

    Ratings & Reviews:


    Nutritional Facts for Risotto With Butternut Squash and Arugula

    Serving Size: 1 (323 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 330.6
    Calories from Fat 34
    Total Fat 3.8 g
    Saturated Fat 2.0 g
    Cholesterol 8.7 mg
    Sodium 480.6 mg
    Total Carbohydrate 69.2 g
    Dietary Fiber 6.6 g
    Sugars 6.2 g
    Protein 7.8 g

    The following items or measurements are not included:

    vegetable broth

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