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Photo: Victor Protasio
Active Time:40 minsTotal Time:1 hr 45 minsServings:8Jump to Nutrition Facts
Active Time:40 minsTotal Time:1 hr 45 minsServings:8
Active Time:40 mins
Active Time:
40 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1mediumbutternut squash5tablespoonsunsalted butter, cut into small pieces2tablespoonsbrown sugar½teaspoonground cinnamon¼teaspoonground nutmeg5cupslow-sodium vegetableorchicken broth¼cupextra-virgin olive oil½mediumyellow onion, diced1 ½cupsarborio rice1cupdry white wine¼cupmascarpone cheese¾teaspoonkosher saltFresh basil & shaved Parmesan cheese (optional)
Cook Mode(Keep screen awake)
Ingredients
1mediumbutternut squash
5tablespoonsunsalted butter, cut into small pieces
2tablespoonsbrown sugar
½teaspoonground cinnamon
¼teaspoonground nutmeg
5cupslow-sodium vegetableorchicken broth
¼cupextra-virgin olive oil
½mediumyellow onion, diced
1 ½cupsarborio rice
1cupdry white wine
¼cupmascarpone cheese
¾teaspoonkosher salt
Fresh basil & shaved Parmesan cheese (optional)
DirectionsPreheat oven to 350°F. Line a rimmed baking sheet with foil.Halve squash lengthwise and scoop out seeds. (Discard or save for another use.) Place cut-side up on the prepared pan. Divide butter and brown sugar between the halves. Roast until soft, 50 to 60 minutes. Let cool until easy to handle, about 10 minutes.Scoop out the flesh and transfer to a blender or food processor. Add any liquid from the pan, along with cinnamon and nutmeg. Blend until smooth. Set aside 1/2 cup of puree for the risotto; reserve the remainder for another use.Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but not simmering.Heat oil in a large pot over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Stir in rice and cook, stirring often, until it is lightly toasted, about 2 minutes. Add wine and stir, scraping any bits from the bottom of the pan.Stir 1/2 cup of hot broth into the rice. Cook, stirring frequently, until the liquid has been absorbed. Reduce heat to medium-low. Continue to cook, adding broth 1/2 cup at a time and stirring frequently after each addition, until most of the liquid is absorbed before adding more broth, until the rice is just tender and the risotto is creamy, 20 to 25 minutes.Stir in the reserved 1/2 cup of squash puree, mascarpone and salt. Serve immediately with basil and Parmesan, if desired.To make aheadRefrigerate squash puree (Steps 1-3) for up to 3 days or freeze for up to 3 months.Originally appeared: EatingWell Magazine, December 2021
Directions
Preheat oven to 350°F. Line a rimmed baking sheet with foil.Halve squash lengthwise and scoop out seeds. (Discard or save for another use.) Place cut-side up on the prepared pan. Divide butter and brown sugar between the halves. Roast until soft, 50 to 60 minutes. Let cool until easy to handle, about 10 minutes.Scoop out the flesh and transfer to a blender or food processor. Add any liquid from the pan, along with cinnamon and nutmeg. Blend until smooth. Set aside 1/2 cup of puree for the risotto; reserve the remainder for another use.Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but not simmering.Heat oil in a large pot over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Stir in rice and cook, stirring often, until it is lightly toasted, about 2 minutes. Add wine and stir, scraping any bits from the bottom of the pan.Stir 1/2 cup of hot broth into the rice. Cook, stirring frequently, until the liquid has been absorbed. Reduce heat to medium-low. Continue to cook, adding broth 1/2 cup at a time and stirring frequently after each addition, until most of the liquid is absorbed before adding more broth, until the rice is just tender and the risotto is creamy, 20 to 25 minutes.Stir in the reserved 1/2 cup of squash puree, mascarpone and salt. Serve immediately with basil and Parmesan, if desired.To make aheadRefrigerate squash puree (Steps 1-3) for up to 3 days or freeze for up to 3 months.
Preheat oven to 350°F. Line a rimmed baking sheet with foil.
Halve squash lengthwise and scoop out seeds. (Discard or save for another use.) Place cut-side up on the prepared pan. Divide butter and brown sugar between the halves. Roast until soft, 50 to 60 minutes. Let cool until easy to handle, about 10 minutes.
Scoop out the flesh and transfer to a blender or food processor. Add any liquid from the pan, along with cinnamon and nutmeg. Blend until smooth. Set aside 1/2 cup of puree for the risotto; reserve the remainder for another use.
Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but not simmering.
Heat oil in a large pot over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Stir in rice and cook, stirring often, until it is lightly toasted, about 2 minutes. Add wine and stir, scraping any bits from the bottom of the pan.
Stir 1/2 cup of hot broth into the rice. Cook, stirring frequently, until the liquid has been absorbed. Reduce heat to medium-low. Continue to cook, adding broth 1/2 cup at a time and stirring frequently after each addition, until most of the liquid is absorbed before adding more broth, until the rice is just tender and the risotto is creamy, 20 to 25 minutes.
Stir in the reserved 1/2 cup of squash puree, mascarpone and salt. Serve immediately with basil and Parmesan, if desired.
To make ahead
Refrigerate squash puree (Steps 1-3) for up to 3 days or freeze for up to 3 months.
Originally appeared: EatingWell Magazine, December 2021
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Nutrition Facts(per serving)376Calories21gFat38gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
