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Dinner for 4

Butternut Squash Risotto (4 servings)

Arborio rice slowly absorbs squash broth and white wine before sage, cheese, and pepper finish this creamy risotto.

$1.09per serving $
55 minstart to table
4servings

ItalianBudgetFamilySide dishesDinnersFall

Ingredients

  • 3 cups fat free low-sodium chicken broth
  • 1 cup butternut squash puree
  • 1 tsp butter or olive oil
  • 3 cloves garlic
  • 1/4 cup shallots
  • 1 cup arborio rice
  • 2 oz dry white wine
  • 1 tbsp fresh sage
  • 1/4 cup freshly grated parmigiano-reggiano
  • salt and fresh cracked pepper (optional)
  • 2 cups fresh baby arugula (optional)

Steps

  1. Warm the broth and squash puree in a medium saucepan over low heat.
  2. Heat butter or olive oil in a large skillet over medium heat, then cook shallots and garlic for 3 minutes.
  3. Stir in the arborio rice and cook for 2 minutes until lightly toasted.
  4. Add the white wine and stir for 2 minutes, until mostly absorbed.
  5. Add the warm broth mixture one cup at a time, stirring often and waiting until absorbed before each addition, for 20 to 25 minutes.
  6. Stir in sage, cheese, salt, and pepper, then fold in arugula until wilted.

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