Squash And Basil Risotto
Ingredients
- 1 1/2 lb butternut squash (about 1/2 large squash), peeled and seeds removed ⓘ
- 2 tbsp olive oil
- 1 tbsp butter ⓘ
- 1 None onion, peeled and finely chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 1 3/4 cup arborio (short-grain risotto rice) ⓘ
- 1 tsp paprika ⓘ
- 2 1/2 cups dry white wine ⓘ
- 2 1/2 cups hot vegetable stock ⓘ
- 3/4 cup grated Parmesan cheese ⓘ
Instructions
- Cut squash into large cubes. Cook in boiling, salted water for 2-3 minutes, drain and set aside.
- Heat oil and butter in a deep skillet, add onion and garlic and cook for 4-5 minutes until soft. Stir in rice and paprika and cook, stirring, for 2-3 minutes until opaque. Add 1 ladle full of wine. Cook over low heat, stirring, until all the wine is absorbed. Gradually add the remaining wine, a ladle at a time, then stir in the squash and continue the process with the stock. When all the liquid has been absorbed - this should take about 25 minutes - season well and stir in the Parmesan and basil. Serve immediately.
Nutrition & Diet Analysis (per serving)
803
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).