Butternut Squash Risotto

Gluten Free
Health score
7%
Butternut Squash Risotto
50 min.
8
328kcal

Suggestions


Indulge in the creamy comfort of Butternut Squash Risotto, a gluten-free delight that promises to elevate any meal! This dish is not just a side; it's a stunning starter, a savory snack, or an elegant antipasti that will impress your guests and your palate alike. With its beautiful golden hue and velvety texture, this risotto showcases the natural sweetness of butternut squash, perfectly balanced with the rich flavors of butter and Parmesan cheese.

In just 50 minutes, you can create a soul-warming dish that serves up to 8 people, making it ideal for gatherings or cozy family dinners. Each serving packs a satisfying 328 calories, and with a delightful mix of protein, fat, and carbohydrates, it’s a wholesome and fulfilling choice. The process of slowly adding vegetable broth while stirring creates that signature creamy consistency risotto lovers crave, while the addition of dry white wine infuses a subtle acidity that brightens the dish.

This Butternut Squash Risotto not only looks stunning but also showcases your culinary skills. It's a dish that invites conversation, evokes nostalgia, and warms the heart—all in one bowl. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is an opportunity to create something truly special. Serve it piping hot and watch as your friends and family savor every bite!

Ingredients

  • cups arborio rice (short-grain)
  • tablespoons butter 
  • lb butternut squash peeled seeded
  • 0.5 cup wine dry white
  • 1.3 cups onion finely chopped
  • 0.5 cup parmesan cheese freshly grated
  • servings salt and pepper to taste
  • cups vegetable stock 
  • 0.3 cup whipping cream 

Equipment

  • bowl
  • sauce pan
  • dutch oven

Directions

  1. Cut squash into 1/2- to 3/4-inch cubes.
  2. Bring broth to a boil in a large saucepan over medium heat; cover and reduce heat to low. Keep warm.
  3. Meanwhile, melt butter in a large Dutch oven over medium heat.
  4. Add onion, and saut 5 minutes or until tender.
  5. Add squash, and cook, stirring occasionally, 4 minutes.
  6. Add rice, and cook 2 minutes. Stir in wine; cook 1 minute.
  7. Bring to a boil over medium-high heat. Reduce heat to low; add 1/2 cup hot broth, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.) Stir in Parmesan cheese and cream. Season with salt and pepper to taste.
  8. Transfer to a large serving bowl.
  9. Serve immediately.
  10. *8 cups chicken broth may be substituted.

Nutrition Facts

Calories328kcal
Protein7.81%
Fat25.58%
Carbs66.61%

Properties

Glycemic Index
27.38
Glycemic Load
33.23
Inflammation Score
-10
Nutrition Score
15.446956484214%

Flavonoids

Malvidin
0.01mg
Catechin
0.12mg
Epicatechin
0.08mg
Hesperetin
0.06mg
Naringenin
0.06mg
Isorhamnetin
1.25mg
Kaempferol
0.16mg
Myricetin
0.01mg
Quercetin
5.08mg

Nutrients percent of daily need

Calories:327.81kcal
16.39%
Fat:9.03g
13.9%
Saturated Fat:5.47g
34.19%
Carbohydrates:52.93g
17.64%
Net Carbohydrates:49.97g
18.17%
Sugar:4.67g
5.19%
Cholesterol:25.13mg
8.38%
Sodium:1283.45mg
55.8%
Alcohol:1.54g
100%
Alcohol %:0.49%
100%
Protein:6.21g
12.42%
Vitamin A:6822.75IU
136.45%
Manganese:0.69mg
34.44%
Folate:136.54µg
34.13%
Vitamin B1:0.35mg
23.66%
Vitamin C:13.8mg
16.73%
Selenium:10.44µg
14.91%
Iron:2.64mg
14.68%
Vitamin B3:2.79mg
13.97%
Phosphorus:121.36mg
12.14%
Fiber:2.96g
11.84%
Vitamin B6:0.22mg
10.91%
Calcium:97.35mg
9.74%
Vitamin B5:0.95mg
9.53%
Magnesium:37.6mg
9.4%
Potassium:304.6mg
8.7%
Copper:0.16mg
7.98%
Vitamin E:1.04mg
6.96%
Zinc:0.99mg
6.59%
Vitamin B2:0.08mg
4.8%
Vitamin B12:0.11µg
1.75%
Vitamin K:1.5µg
1.42%
Source:My Recipes