Dinner for 6
Butternut Squash Risotto
Creamy arborio rice cooks slowly with butternut squash, mushrooms, peas, stock, herbs, and cheese for a warm Italian-style dinner.
Typical price
$9.95for 4 servings
$2.49 per serving$9.95 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: carlsbadcravings.com
- 40 minstart to table
- Mediumdifficulty
- 6servings as written
- $$typical cost tier
ItalianBudgetFamilyDinnersFall
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Butter$0.40/oz typical | 1 oz | $0.40Typical price |
| Mushrooms$0.40/oz typical | 8 oz | $3.20Typical price |
| Leeks and shallots$3.49/lb typical | 0.3 lb | $1.09Typical price |
| Garlic$0.75 each typical | 0.25 | $0.15Typical price |
| Wild, basmati, jasmine, arborio rice$0.15/oz typical | 9.75 oz | $1.46Typical price |
| Broth or stock$0.07/oz typical | 42 oz | $2.92Typical price |
| Winter squash (butternut, spaghetti)$1.29/lb typical | 1.25 lb | $1.61Typical price |
| Parmesan$0.55/oz typical | 2.25 oz | $1.24Typical price |
| Swiss, provolone, gouda$0.40/oz typical | 2 oz | $0.80Typical price |
| Heavy cream$0.22/oz typical | 1 oz | $0.23Typical price |
| Frozen vegetables$0.10/oz typical | 5 oz | $0.50Typical price |
| Nuts and seeds$0.70/oz typical | 1.25 oz | $0.79Typical price |
| Fresh herbs (cilantro, parsley, basil)$1.49 each typical | 0.25 | $0.37Typical price |
| Total for the servings shown | $14.93 | |
Pantry staples you likely have
Olive and cooking oilDried herbs, spices and seasoning blends
Not included in the cost.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 8 oz cremini mushrooms
- 2 shallots
- 2 cloves garlic
- 1 1/2 cups arborio rice
- 5 cups warmed chicken stock
- 4 cups butternut squash
- 1 tsp chicken bouillon
- 1 tsp salt
- 1/2 tsp each dried oregano
- 1/4 tsp dried thyme
- 1/2 cup parmesan cheese
- 1/2 cup pepper jack cheese
- 1/4 cup heavy cream (optional)
- 1 cup petite frozen peas
- 1/4 cup pine nuts
- parmesan cheese
- fresh parsley
Steps
- Heat the butter and olive oil in a large pot over medium heat, then cook the mushrooms, shallots, and garlic for 5 minutes.
- Stir in the rice and cook for 2 minutes until the grains are lightly coated.
- Add the warmed chicken stock, bouillon, oregano, thyme, and salt one cup at a time, stirring often.
- Add the squash with the final cup of stock, then cook for 18 minutes until the rice is tender and the squash is soft.
- Stir in the peas, Parmesan, pepper jack, and cream if using, then cook for 3 minutes until hot.
- Toast the pine nuts in a dry skillet over medium heat for 3 minutes, then sprinkle them and parsley over the risotto.
Swaps
- Heavy cream for Evaporated or condensed milkabout $0.08/oz less at typical prices
- Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
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