Feb 4, 2013

Butternut Squash Risotto


Vegetarian Butternut Squash Risotto

A rich and creamy Italian rice dish made with butternut squash puree, white wine, Parmigiano-Reggiano and topped with a little fresh arugula.


Happy Monday! Today I'm in chilly Minneapolis attending an event for Target. They put together a fun agenda for members of the Target Inner Circle which I'll be sharing this week, you can follow my Instagram to see what I'm up to today.

This weekend I remade one of my older recipes with meatless Monday in mind, and updated the photos because this is such a great dish, but the photos didn't do it justice.

Making risotto is a labor of love, because you have to be patient, stirring the rice and adding more broth a little at a time, but in the end you get a delicious restaurant quality dish that you can proudly say you made yourself, without all the added butter you would get if you ate this dish out. It's also really filling, one serving will fill you up. If you wish serve it with a salad on the side and call it a meal.

This also makes a great side dish to fish or chicken, I would make the serving size 1/2 cup as a side dish.

I started with some homemade squash puree which I simply made by boiling the butternut squash in broth or water, then pureeing in the blender. You can use the rest for some Spaghetti with Creamy Butternut Leek Pasta later in the week.

I like to keep a good cheese such as Pecorino Romano or Parmigiano-Reggiano on hand and grate it myself when I need it. A good cheese has an intense flavor you just can't get from the grated parmesan cheese sold on the shelves of the supermarket. 


Butternut Squash Risotto
Skinnytaste.com
Servings:• Size: just under 1 cup • Old Pts: 5 pts • Weight Watchers Pts+: 7 pts
Calories: 249 • Fat: 3 g • Protein: 7.5 g • Carb: 45 g • Fiber: 1 g • Sugar: 1 g
Sodium: 461 mg

Ingredients:


  • 3 cups fat free low-sodium chicken broth (use vegetable broth for vegetarian)
  • 1 cup butternut squash puree
  • 1 tsp butter or olive oil
  • 3 cloves garlic, chopped
  • 1/4 cup shallots, chopped
  • 1 cup arborio rice
  • 2 oz dry white wine
  • 1 tbsp fresh sage, minced
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • salt and fresh cracked pepper, to taste
  • 2 cups fresh baby arugula, for garnish

Directions:


In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.

In a large heavy saucepan over medium heat, heat oil or butter until melted. Add shallots, garlic and rice; saute until the rice is well coated with oil or butter, about 3 minutes. Add the wine and sage and stir until it is absorbed. 

Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. 

Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used, about 25-30 minutes from the time you started. When all the liquid is absorbed, stir in the grated cheese and remove from heat.


Serve immediately and top with baby arugula and extra grated cheese if desired. Makes 3 2/3 cups. 

93 comments :

  1. Oh that looks so good. My daughter makes this all the time, but has yet to make it for good ole mom, and she keeps telling me she will, so I asked her for the recipe and it's always okay mom I will dig it out and give it to you, yeah right, lol! So now I have the recipe, thanks so much for sharing this.

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  2. I am a great fan of butternut squash. Just looking at the picture of the Risotto version makes me drool.

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  3. Wow, this meal is so delicious!! I like to eat Risotto a lot, my favourite!

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  4. I am so glad I found your site. I have just reached my goal weight and am now on maintenance. I look forward to making your dishes.

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  5. By Pauline: You have been tagged!

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  6. Gina,

    Love your blog. I put a link to your blog on my blog....Also posted about it....come and check it out.
    Hope you don't mind...:}

    I love WW and will be back to check your blog often.
    Lynne
    http://seekinghisface2.blogspot.com/

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  7. I tried the Butternut Squash Risotto tonight with the turkey meatloaf and it was a hit. The Risotto had a really good flavor and the turkey meatloaf was moist. Thanks for the recipies.

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  8. I found this recipe about a year ago and it has become one of my favorites! THANK YOU!

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  9. My new favorite recipe! My boyfriend, who does not like squash nor risotto, had seconds. Thanks for your great posts!

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  10. Just made this recipe, it's so delicious! I will definitely look up other recipes that you have posted now that I've tried this one!

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  11. This was one of the best recipes. The kids even liked it.

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  12. This was my first time ever making risotto and my husband is NOT a fan of butternut squash. The odds were against me but the man cleared his plate and then asked for more to pack in his lunch for work tomorrow. Delicious!

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  13. Gina, I struggle to come up with "complete" meals and pair the right tastes together...any suggestions for what to serve with the risotto as far as meat goes?

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  14. How do you make the Butternut squash puree?

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  15. To make squash puree I just bake, boil, or microwave the squash until tender peel it then put it in the blender/food processor until it is well blended. Does anyone think you could use couscous instead of the arb. rice?

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  16. This was my first attempt at risotto and it was delicious! I'm not sure if I did something wrong in the process, though, because I ended up with 4 cups of risotto. I followed your recipe except for using rubbed sage instead of chopped sage leaves. It was very, very good. Thanks for another great recipe!

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  17. What would be a good main dish to go with this?

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  18. I made this last night and my "meat only" boyfriend loved it! I didn't have Butternut Squash Soup on hand, so I just roasted one at 400 degrees in the oven, scooped out the flesh and mashed with a fork. It was perfect!

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  19. I made this last night and it was delicious instead of sage I used fresh basil and onion instead of shallots (i forgot to buy shallots at the store) either way it came out so delicious! I felt like the nutrition info on this was too good to be true! I made sure to eat a small portion in case but that was very difficult ha! yummy

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  20. I made this last night for dinner and it was fantastic. I made it as written and wouldn't change a thing. THANK YOU for all the wonderful recipes!

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  21. Made this tonight and it was DELISH!!! Thanks! I love finding tasty recipes that are gluten and dairy free. (we skipped the cheese). Thanks for adding something new to our table!!!

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  22. About how much butternut squash makes a cup of puree??

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    Replies
    1. I boil about 1 1/2 cups of butternut squash.

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  23. This was a huge hit! I wish I made double the recipe!

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  24. I'm lactose intolerant. Is the cheese necessary? Because this recipe looks so damn good!

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    Replies
    1. It's not, but I think it adds to the flavor. You'll have to add more salt without the cheese.

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  25. çok güzel görünüyor. yemek istiyorum

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  26. Butternut squash risotto is a winter staple in this house, and your recipe looks perfect Gina!

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  27. Giada makes a recipe like this. The only difference is a little vanilla which is oh so good. I prefer to roast my squash though and add the chunks in when the risotto is cooked, just gives it more texture. So very yummy! Nice to know the points!
    For those looking for a meat pairing, we usually have this with pork.

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  28. yum yum this have to definitelly try !!!

    http://franchemeetsfashion.blogspot.cz/

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  29. Gina,
    I love LOVE LOVE everything you post. Your website has really helped me look at cooking in a different, more healthy way. I live in the south and everything is cooked in heavy butter and bacon grease. I have used many of your methods to change my family's traditional fattening recipes to healthy alternatives. My 3 and 4 year old even approve :)
    I have attempted (many times) to make risotto and fail miserably. I'm going to follow your recipe exactly and see what happens. Any additional tips for a girl that is terrible at making risotto?
    Thanks Gina!!

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    Replies
    1. You just have to be patient and stir the whole time, keep the heat low and ladle the liquid each time it's absorbed. Having extra broth just in case is always helpful.

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  30. Awesome! I have a dairy allergy so I would take out the butter and parm (although I'm sure those both help make it delicious).

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  31. Mmm that looks delicious! I love butternut squash, and I love risotto! Thanks for mixing them in a good for us way.

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  32. Chilly? Lol.. this is getting downright warm. You should have been here last week when it was -13. :o)

    Warm regards from a MN fan

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  33. My goodness that looks good! Wish I had some now.

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  34. Gina, thank you again for a delicious looking recipe. I am curious if another more mild cheese would be appropriate, and if so what you would recommend. Thank you!

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    Replies
    1. Burrata or Pecorino are also great with risotto.

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  35. I love rissotto! great version. must try thanks! xx. gigi. food and beauty blogger @ www.gigikkitchen.blogspot.com

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  36. Made this tonight, and it was my first attempt at risotto as well! Turned out great, and was a big hit with the roommates. Definitely going to be making this again!

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  37. Love the idea of using arugula. I haven't made butternut squash risotto in ages! I need to make this. YUMMY

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  38. Great dish! This will compliment our Beer Braised Chicken recipe!
    http://eating-made-easy.com/2011/04/11/beer-braised-chicken/

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  39. Mmmm Totally made something similar using barley and broccoli. Turned out so good.

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  40. I love this recipe! I make it with double the butternut squash! My husband, who claims he does not like squash, ate this and said "yum, what's in this?" - Success!!! He also loved your spaghetti squash boats, so maybe I am making a squash lover out of him with your fabulous recipes! - Emily

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  41. You just can't go wring with risotto!

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  42. HOw about using pearl barley instead of the arborio risotto?

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    Replies
    1. I love subbing pearl barley for arborio rice. It lends a nice chewy nuttiness. :)

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    2. Sure! I've used farro as well.

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  43. Will this work with brown rice?

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  44. I know it adds flavor, but I can't use the white wine. Can I just use a bit more stock?

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  45. I have always wanted to make risotto! Love that your recipe is butternut squash! Looks beautiful!

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  46. Chilly is right! But I was in NYC this past weekend and it was freezing! ;-) Love your recipes!

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  47. This is one of my favorite things to make when it's colder outside. Yum!!

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  48. I bet my whole family will love this. Looks so creamy and comforting...and I love the arugula and Parm on top! :)

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    Replies
    1. Stole that idea from when I ate at La Bicyclette in California. LOVE!

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  49. Y'all. I made this last night and it is ridiculous. No taste sacrifice with this dish! Rich, cheesy, creamy-goodness taste. Wholesome, nutritious, and SKINNY ingredients. It really wasn't that hard to make. Ladling in the broth and stirring constantly was kind of therapeutic honestly. Thank you Gina, I wouldn't be able to do weight watchers without you!!

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  50. DO you think this would work for pumpkin? I have a megaton of canned pumpkin puree!

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  51. i love the idea of using butternut squash in this. it sounds so good!

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  52. Perfect recipe and beautiful photos. It is not easy to make a good risotto and photograph it is even more difficult. compliments

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  53. Risotto is one of my absolute favorite dishes! So comforting and versatile!

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  54. Raquela :-)2/6/13, 3:38 PM

    YUM! I was trying to look if you answered this above...can you use brown rice instead? Or quinoa? Thoughts! YOU ROCK! :-)

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    Replies
    1. never made it with brown rice, I think quinoa, farro or pearl barley would work better.

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  55. What is a substitute for the white wine?

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  56. I made this for dinner tonight and it was absolutely wonderful! It took a great amount of self-control to keep from eating the entire thing. It was easy to make and I even put my extra portions of homemade butternut squash puree in the freezer for next time!

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  57. I made this for dinner and wow!!!! How can this be allowed when I am on a diet!!! Love love love

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  58. I made this last night? It was outstanding!

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  59. I'm going to make this with kabocha squash, I'm currently obsessed with them :)

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  60. AMAZING!, Better that any risotto I ever had in any restaurant. Thanks for the recipe

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  61. That looks tasty! I've never made risotto but it's worth a shot!

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  62. I'm so clumsy. I tried to make a risotto a few times in my life, but something always go wrong. :( I gave up trying.

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  63. A-MAZ-ING!!! Valentines dinner was a hit and this was the star of the show, thank you!

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  64. So yummy. My 18 month old didnt want to stop eating it!!! Thanks for all your great recipes.

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  65. Would orzo work instead of rice?

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  66. Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop:

    http://www.the-chicken-chick.com/2013/02/clever-chicks-blog-hop-22.html



    I hope you can make it!



    Cheers,

    Kathy Shea Mormino

    The Chicken Chick

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  67. I've made this before and it is AMAZING...but in the essence of saving time, could you make this in a rice cooker?

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  68. I'm trying to move to Meatless Monday, what would be good to go with this dish?

    Thanks,
    Sue

    PS I'm passing on all those Pinterest recipes- too much fat and not enough healthy food. Thanks for offering great choices.

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  69. I made this on Tuesday! I was really worried that the rice would never thicken up. I kept thinking "are you sure you put ALL this both in?" But you did...and it worked. :) Thanks for sharing!

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  70. Hi! I just searched "Paleo" on your site and noticed a lot of recipes (including this one) are listed as being paleo when they are not, and really couldn't be as far as I can tell with just a minor adjustment. I was just wondering if you had any suggestions on how to make this paleo or if it was a mistake. thanks!

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  71. This really turned out delicious! I found that I was out of sage, so I added in some diced scallions right at the end. Love the addition of the arugula as a garnish- gives you a nice little spicy bite!

    The one-cup serving was very filling, and the risotto is so delicious it seems that it would have 500 more calories than it does! This recipe is a winner, and I will definitely make again!

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  72. Absolutely delicious! I usually use 4 cups water per 1 cup rice and after trying this recipe with only 3, I will definitely do it with 4 next time. That is the only thing I would change. I didn't even have all of the ingredients (just the main ones) and it was STILL amazing! I used tyme, yum!

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  73. Not water, broth is what I meant! :-D

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  74. is there something i can substitute the white wine with? or can i just omit it?

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  75. Target sells frozen butternut squash already peeled and cut up in "steam and serve" bags--it worked great. The recipe was delicious as is, but I folded in some leftover shredded roasted chicken and a few toasted pinenuts--worked out great and made all that stirring worthwhile.

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  76. This was FABULOUS! Did not have white wine...just used 2oz of chicken broth :) Entire family gobbled it up! Thanks for sharing!

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  77. Thanks for such a fantastic recipe! It was so tasty ;)

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  78. Any suggestions for how to reheat or repurpose the leftovers?

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  79. Can you replace the rice with quinoa? If so, do you know if that would affect the amount of points per serving? Thanks, this looks great!

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  80. This was delicious. I substituted the rice with quinoa and made about a half cup more of the broth mixture. Delicious!

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  81. Needed to use more broth, probably one more cup. Otherwise very good.

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