Dinner for 4
Roasted Squash Risotto
Roasted squash and garlic fold into creamy white-wine risotto finished with Parmesan, rosemary, and toasted pine nuts.
Typical price
$12.17for 4 servings
$3.04 per serving$12.17 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: bbcgoodfood.com
- 80 minstart to table
- Mediumdifficulty
- 4servings as written
- $$typical cost tier
ItalianVegetarianBudgetFamilyDinnersCold-weather comfortFallWinter
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Winter squash (butternut, spaghetti)$1.29/lb typical | 0.5 lb | $0.64Typical price |
| Garlic$0.75 each typical | 0.25 | $0.15Typical price |
| Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical | 0.75 | $1.49Typical price |
| Butter$0.40/oz typical | 1 oz | $0.40Typical price |
| Onions$1.29/lb typical | 0.5 lb | $0.65Typical price |
| Wild, basmati, jasmine, arborio rice$0.15/oz typical | 7.75 oz | $1.16Typical price |
| Broth or stock$0.07/oz typical | 35 oz | $2.46Typical price |
| Parmesan$0.55/oz typical | 3.25 oz | $1.75Typical price |
| Nuts and seeds$0.70/oz typical | 1.75 oz | $1.23Typical price |
| Total for the servings shown | $12.17 | |
Pantry staples you likely have
Olive and cooking oilDried herbs, spices and seasoning blendsWine, beer and spiritsVinegar
Not included in the cost.
Ingredients
- 1 1/2 tbsp olive oil
- 225 g butternut squash peeled
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 2 cloves garlic unpeeled
- 2 large rosemary sprigs
- 2 tbsp butter
- 1 large onion finely chopped
- 220 g arborio rice
- 1 L hot vegetable stock
- 180 ml white wine
- 90 g finely grated parmesan or vegetarian alternative
- 50 g toasted pine nuts
- balsamic vinegar for drizzling (optional)
- green salad and garlic bread (optional)
Steps
- Heat the oven to 425°F.
- Toss the squash, olive oil, cumin, coriander, cayenne, garlic, and rosemary on a rimmed baking sheet, then roast for 25 minutes.
- Toast the pine nuts in a large dry skillet over medium heat for 3 minutes, then transfer them to a bowl.
- Melt the butter in the skillet, cook the onion for 5 minutes, add the rice, and stir for 2 minutes.
- Add the wine and cook for 2 minutes, then add the hot stock 1 cup at a time, stirring until absorbed before each addition, for 25 to 30 minutes.
- Remove the rosemary, squeeze in the roasted garlic, and stir in the squash, Parmesan, pine nuts, and optional balsamic vinegar.
Swaps
- Onions for Red onionsabout $0.20/lb more at typical prices
- Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
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