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!
What You Need
Original recipe yields 6 servings
2 cups chopped butternut squash
3 Tbsp. KRAFT Tuscan House Italian Dressing
2 Tbsp. butter
1 small onion, chopped
2 cloves garlic, minced
1 cup Arborio rice, uncooked
1/2 cup dry white wine
3 cups vegetable broth
1/4 cup KRAFT Grated Parmesan Cheese
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Please use alcohol responsibly.
Let's Make It
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.
For added flavor, stir 1 Tbsp. chopped fresh sage or thyme into rice mixture just before serving.
Substitute additional vegetable broth for the wine.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 69g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup each
* 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.