Butternut Squash Risotto with Parmesan - Kraft Recipes Top
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Butternut Squash Risotto with Parmesan

Prep Time
40
min.
Total Time
1
hr.
Servings

6 servings, 1/2 cup each

Looking for a simply delicious risotto recipe? You must try our recipe for Butternut Squash Risotto with Parmesan. You won't be disappointed - and that's a promise!

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What You Need

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Make It

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  • Heat oven to 425°F.
  • Toss squash with dressing in medium bowl; spread onto parchment-covered rimmed baking sheet. Bake 30 min. or until tender.
  • Meanwhile, melt butter in large saucepan on medium heat. Add onions and garlic; cook 2 to 3 min. or until crisp-tender, stirring frequently. Stir in rice; cook and stir 2 min. Add wine; cook and stir 1 min. or until absorbed.
  • Stir 1/2 cup broth into rice mixture; cook on medium-low heat 4 min. or until most the broth is absorbed, stirring constantly. Repeat until all the broth has been added. (Rice should be tender, but firm. This will take about 25 min.) Remove from heat.
  • Add squash to rice mixture; mix well. Stir in cheese.
Please use alcohol responsibly.

Special Extra

For added flavor, stir 1 Tbsp. chopped fresh sage or thyme into rice mixture just before serving.

Substitute

Substitute additional vegetable broth for the wine.

Servings

  • 6 servings, 1/2 cup each

Healthy Living

Nutrition Bonus

In addition to being low in calories, fat and sodium, this flavorful dish is also rich in vitamin A from the butternut squash.

Nutritional Information

Serving Size 6 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 380
Total fat 6g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 490mg
Carbohydrate 69g
Sugars 4g
Protein 8g
% Daily Value
Vitamin A 180 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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