Roasted Butternut Squash Risotto with Sugared Walnuts

Gluten Free
Health score
8%
Roasted Butternut Squash Risotto with Sugared Walnuts
45 min.
8
395kcal

Suggestions

Looking for a delicious and gluten-free side dish, antipasti, starter, or snack that's sure to impress your guests? Look no further than this mouthwatering Roasted Butternut Squash Risotto with Sugared Walnuts! This delectable recipe comes together in just 45 minutes and serves 8 people, making it perfect for gatherings or family dinners.

With a rich and creamy texture, this risotto is packed with the earthy flavors of roasted butternut squash, fragrant lemon thyme, and savory pancetta. The sweetness of the sugared walnuts adds a delightful crunch, while the Parmigiano-Reggiano cheese ties everything together with its nutty, umami goodness.

At 395 calories per serving, this dish is not only delicious but also mindful of your dietary needs. The Arborio rice is cooked in a flavorful fat-free, lower-sodium chicken broth, ensuring a light yet satisfying meal.

To make this unforgettable dish, you'll need a few simple ingredients and some basic equipment. Gather your bowl, frying pan, saucepan, and oven, and get ready to create a culinary masterpiece that's sure to become a new favorite in your recipe collection. So why wait? Dive into this delightful recipe and indulge in the perfect blend of flavors and textures that will tantalize your taste buds!

Ingredients

  • 1.3 cups arborio rice uncooked
  • 1.3 cups arborio rice uncooked
  • 0.1 teaspoon pepper black freshly ground
  • 0.3 teaspoon pepper black freshly ground
  • teaspoon brown sugar 
  • teaspoon brown sugar 
  • tablespoon butter melted
  • cups butternut squash cubed peeled ()
  • 0.5 cup chardonnay 
  • teaspoons garlic fresh minced
  • tablespoons lemon thyme fresh finely chopped
  • cups beef broth fat-free
  • tablespoon olive oil 
  • cup onion finely chopped
  • 0.3 cup pancetta finely chopped
  • ounce parmesan shaved
  • 0.3 teaspoon salt 
  • 0.5 cup walnut pieces coarsely chopped
  • 0.5 cup water 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven

Directions

  1. Preheat oven to 40
  2. Arrange nuts in a single layer on a jelly-roll pan.
  3. Bake at 400 for 5 minutes or until toasted, stirring twice.
  4. Place nuts in a bowl.
  5. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat.
  6. Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan.
  7. Bake at 400 for 15 minutes or until squash is just tender.
  8. Remove from pan; stir in garlic. Set aside.
  9. Bring broth and 1/2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.
  10. Heat a large saucepan over medium heat.
  11. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently.
  12. Add onion; cook 3 minutes or until tender, stirring occasionally.
  13. Add rice; cook 2 minutes, stirring constantly.
  14. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
  15. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top with cheese and nuts.

Nutrition Facts

Calories395kcal
Protein10.52%
Fat28.52%
Carbs60.96%

Properties

Glycemic Index
55.25
Glycemic Load
39.89
Inflammation Score
-10
Nutrition Score
17.300869514113%

Flavonoids

Cyanidin
0.2mg
Apigenin
0.05mg
Luteolin
0.8mg
Isorhamnetin
1mg
Kaempferol
0.13mg
Myricetin
0.02mg
Quercetin
4.07mg

Nutrients percent of daily need

Calories:394.87kcal
19.74%
Fat:12.2g
18.77%
Saturated Fat:3.27g
20.42%
Carbohydrates:58.68g
19.56%
Net Carbohydrates:55.11g
20.04%
Sugar:2.96g
3.29%
Cholesterol:11.05mg
3.68%
Sodium:414.7mg
18.03%
Alcohol:1.58g
100%
Alcohol %:0.68%
100%
Protein:10.13g
20.26%
Vitamin A:3880.23IU
77.6%
Manganese:1.07mg
53.42%
Folate:166.08ยตg
41.52%
Vitamin B1:0.45mg
29.82%
Iron:3.59mg
19.93%
Selenium:12.51ยตg
17.87%
Vitamin B3:3.46mg
17.29%
Copper:0.3mg
15.07%
Potassium:517.21mg
14.78%
Vitamin C:11.96mg
14.5%
Phosphorus:143.53mg
14.35%
Fiber:3.56g
14.26%
Vitamin B6:0.27mg
13.52%
Magnesium:47.17mg
11.79%
Vitamin B5:1.09mg
10.91%
Calcium:84.71mg
8.47%
Zinc:1.25mg
8.32%
Vitamin E:0.89mg
5.95%
Vitamin B2:0.08mg
4.89%
Vitamin K:2.06ยตg
1.97%
Vitamin B12:0.08ยตg
1.37%
Source:My Recipes