1/1 Photo of Simple Butternut Squash Risotto
1 hr 10 mins
This simple dish lets butternut squash shine in all its healthful deliciousness! If you have been intimidated by risotto, try this recipe. The key is the slow addition of the broth and the stirring. Relatively low in calories, this satisfies a desire for something warm, hearty, and creamy. Makes enough for four main dish servings, but can also be used as a side. (5 Weight Watchers points if split into four servings and not sprinkled with Parmesan)
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- 1Heat oven to 375. Cut the neck off the squash, then split both the neck and body in half. Remove the seeds and stringy pulp. Spread with a bit of olive oil and sprinkle with salt. Place cut side down into a baking dish and bake 45 minutes or until the flesh can be pierced by a fork.
- 2Allow to cool, then scoop out the flesh. You can mash the flesh for a heartier (but still creamy) texture, or puree it in a food processor.
- 3Place the chicken stock in a saucepan and warm.
- 4Heat a 3-4 quart saucepan over medium heat and add the remaining oil. Add the onion and cook until soft. Add rice and stir. Add warmed stock one ladle full at a time, stirring continuously after each addition until all liquid is absorbed. Continue adding stock until you have used it all and the rice is soft. Add the squash and stir until heated through.
- 5Remove from heat, season with salt and pepper. Top with chopped fresh parsley or Parmesan cheese, if desired.
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Nutritional Facts for Simple Butternut Squash Risotto
Serving Size: 1 (585 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 482.5
- Calories from Fat 121
- Total Fat 13.5 g
- Saturated Fat 2.3 g
- Cholesterol 7.2 mg
- Sodium 355.2 mg
- Total Carbohydrate 81.2 g
- Dietary Fiber 7.0 g
- Sugars 10.0 g
- Protein 12.1 g