Butternut Squash Risotto
Butternut Squash Risotto
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 362
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 52
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 9
- Cholesterol
- 22
- Sodium
- 1012
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 362
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 52
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 9
- Cholesterol
- 22
- Sodium
- 1012
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
2 large butternut squash
Olive oil
Salt
5 ounces Aborrio rice
4 cups chicken stock
2 tablespoons butter
2 tablespoons Parmesan
2 tablespoons mascarpone cheese
Micro sorrel, for garnish
Directions
- Preheat oven to 350 degrees F.
- Peel and seed squash. Score 1 squash with a knife and season with olive oil and salt. Roast in oven until browned and cooked through. Puree in food processor. Dice other squash and saute in a pan in olive oil. Heat rice in a little olive oil. Slowly add stock, 2 ounces at a time, until absorbed. Once rice is fully cooked fold in butter, Parmesan, and mascarpone. Add squash puree, to taste, and fold in the sauteed diced squash. Season and garnish with sorrel.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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