Try this Butternut Sqush Risotto with Sage recipe, or contribute your own.
Suggest a better descriptionIn a small bowl, crush garlic and a pinch of salt with a fork. Halve, clean and peel the squash. Cube one half and shred the other half using a grater or a food processor.
Simmer the vegetable stock over medium heat.
In a large heavy saucepan, melt half the butter with the olive oil over medium heat. Add the diced squash and onion and sauté until softened, 5-7 minutes. Raise the heat to medium-high, add risotto and cook, stirring, until the kernels are coated with butter and are opaque, 3-5 minutes.
Add the sage and 3/4 cup of the wine. Stir until wine is absorbed. Stir in remaining wine and again cook and stir unti wine is absorbed.
Begin adding the hot stock 1/2 cup at a time, stirring unti almost all the stock is absorbed before adding more.
When rice is almost tender, after about 15 minutes, stir in the shredded squash. Continue to cook, adding more stock, until rice is tender, about 20-25 minutes total.
Stir in the crushed garlic, nutmeg, salt and pepper. Add additional hot stock if necessary. Stir in Parmesan cheese.
Spoon into soup plates and top with remaining butter and additional Parmesan if desired. Serve immediately.
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Serving Size: 1 Serving (451g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 526 | ||
Calories from Fat: 196 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.7g | 29 % | |
Saturated Fat 10.3g | 52 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 39.9mg | 12 % | |
Sodium 900.6mg | 31 % | |
Potassium 500.7mg | 13 % | |
Total Carbohydrate 76.9g | 23 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 73.7g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 526
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