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Butternut Squash RisottoButternut Squash Risotto
Butternut Squash Risotto

Butternut Squash Risotto

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Recipe - Gourmet Garage Corporate
ButternutSquashRisotto.JPG
Butternut Squash Risotto
Prep Time10 Minutes
Servings6
Cook Time30 Minutes
Calories70
Ingredients
4 cups water
2 Knorr® Vegetarian Vegetable Bouillon Cubes, crumbled
2 tbs olive oil
1/4 cup finely chopped shallots or onions
2 cloves garlic, finely chopped
1 cup uncooked arborio or long grain rice
2 cups cubed butternut squash (about 8 oz.)
1/4 cup dry white wine
1/2 cup grated Parmesan cheese
2 tsp finely chopped fresh sage leaves or parsley
Directions

1. Bring water Knorr® Vegetarian Vegetable Bouillon Cubes and to a boil over high heat in medium saucepan, stirring occasionally. Reduce heat to low and simmer 2 minutes; keep warm over low heat.

 

2. Meanwhile, heat olive oil in 3-quart heavy saucepan over medium heat and cook shallots, stirring frequently, 1 minute. Stir in garlic and cook 30 seconds. Add rice and stir to coat. Stir in squash and wine. Reduce heat to medium-low and simmer, stirring frequently, 2 minutes. Slowly add hot vegetable broth, 1/2 cup at a time, stirring occasionally, until almost all liquid is absorbed and rice is creamy and tender, about 25 minutes. Stir in cheese and sage.

 

Nutritional Information
  • 8 g Total Fat
  • 2.5 g Saturated Fat
  • 5 mg Cholesterol
  • 670 mg Sodium
  • 36 g Total Carbs
  • 2 g Dietary Fiber
  • 2 g Sugars
  • 7 g Protein
  • 10 % Calcium
  • 4 % Iron
  • 15 % Vitamin C
  • 80 % Vitamin A
10 minutes
Prep Time
30 minutes
Cook Time
6
Servings
70
Calories

Directions

1. Bring water Knorr® Vegetarian Vegetable Bouillon Cubes and to a boil over high heat in medium saucepan, stirring occasionally. Reduce heat to low and simmer 2 minutes; keep warm over low heat.

 

2. Meanwhile, heat olive oil in 3-quart heavy saucepan over medium heat and cook shallots, stirring frequently, 1 minute. Stir in garlic and cook 30 seconds. Add rice and stir to coat. Stir in squash and wine. Reduce heat to medium-low and simmer, stirring frequently, 2 minutes. Slowly add hot vegetable broth, 1/2 cup at a time, stirring occasionally, until almost all liquid is absorbed and rice is creamy and tender, about 25 minutes. Stir in cheese and sage.