BUTTERNUT SQUASH RISOTTO
Change up the flavor of risotto any time of year using in-season vegetables like butternut squash, spices and broths for a consistency that's both creamy and comforting. -Katie Ferrier, Washington, Washington DC
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 450°. In a large bowl, combine the squash, 2 tablespoons oil, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, 20-25 minutes or until tender, stirring once., In a large saucepan, heat broth and water; keep warm. In a large skillet, saute onion and garlic in remaining oil until tender. Add rice; cook and stir 2-3 minutes. Reduce heat; stir in lager. Cook and stir until all of the liquid is absorbed., Add heated broth mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the butter, chili pepper, nutmeg and squash; cook and stir until heated through. Remove from the heat; stir in cheese. Serve immediately.
Nutrition Facts : Calories 535 calories, Fat 17g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 1065mg sodium, Carbohydrate 84g carbohydrate (8g sugars, Fiber 6g fiber), Protein 12g protein.
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Mason Taylor
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Johann Visser
[email protected]I'm not a fan of butternut squash, so I wasn't sure if I would like this recipe. But I was pleasantly surprised! The flavors were great and the risotto was very creamy.
Menna Adel
[email protected]This recipe was a bit too time-consuming for me. I think I'll try a different risotto recipe next time.
Micheal David
[email protected]I followed the recipe exactly and my risotto turned out a little too bland. I think I'll add more salt and pepper next time.
Ranime Delbani
[email protected]This risotto is so creamy and flavorful. I highly recommend it.
Cristopher Soto
[email protected]I've made this recipe several times and it always turns out perfectly. It's a great way to use up leftover butternut squash.
Delcita Anderson
[email protected]This is a delicious and comforting dish. I especially love the crispy sage leaves on top.
Corina Valentina Dipre
[email protected]I made this for a dinner party and everyone loved it. It's a great dish for special occasions.
Jessy Fr
[email protected]This was my first time making risotto and it turned out great! The instructions were easy to follow and the dish was so flavorful.
Audrey Detudamo
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The butternut squash and sage added a nice touch.
Niraj Nepali
[email protected]This butternut squash risotto was a hit with my family! The flavors were perfectly balanced and the texture was creamy and delicious. I will definitely be making this again.