Butternut Squash Risotto Recipe Video

Chef Keith Snow will show how to make a very simple Butternut Squash Risotto.

Summary

Preparation Time30 MinCooking Time50 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings3
CuisineCourse
TasteMethod
DishVegetarian

Ingredients

 Arborio rice1 Cup (16 tbs)
 Extra virgin olive oil1 1⁄2 Tablespoon
 Shallot1 , minced
 Garlic clove1 , minced
 Saffron seasoning1 Pinch
 Vegetable broth2 Cup (32 tbs)
 Kosher salt To Taste
 Pepper To Taste
 Chopped cilantro1 Tablespoon
For roasted butternut squash
 Butternut squash1 Small
 Salt and pepper To Taste
 Olive oil1 Tablespoon

Nutrition Facts

Serving size

Calories 456 Calories from Fat 116

% Daily Value*

Total Fat 13 g19.7%

Saturated Fat 1.3 g6.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 565.3 mg23.6%

Total Carbohydrates 86 g28.6%

Dietary Fiber 7.2 g28.8%

Sugars 10.5 g

Protein 3 g6.9%

Vitamin A 651.6% Vitamin C 110.1%

Calcium 15.4% Iron 13.2%

*Based on a 2000 Calorie diet

Directions

MAKING
For roasted Butternut Squash
1. Cut the butternut squash in half lengthwise.
2. Drizzle it with olive oil and sprinkle with salt and pepper.
3. Roast the squash, in the preheated oven at 375 F until tender.
4. Scoop out flesh from baked butternut squash and keep in a bowl.
5. In a pan, pour the broth and heat it on slow heat and let it come to simmer.
6. In a heavy-duty pan over medium heat, heat 1 tablespoon of extra virgin olive oil.
7. Put in the minced shallot stir-fry until it sweats.
8. Add the Arborio rice and stir to coat the rice with oil.
9. Season with salt and pepper and add in a ladle full of broth to the risotto and stir well until the broth is absorbed.
10. Add more as the broth dries up and keep stirring continuously.

FINALIZING
11. Put little saffron seasoning, chopped cilantro and butternut squash to the risotto and stir well to mix.
12. Add the remaining extra virgin olive oil and season with salt and pepper and stir to mix.

SERVING
13. Serve the risotto hot.

Add some good quality extra virgin live oil and add the minced shallot. Give it a little stir and fry only till it sweats.

Add the Arborio rice to the pan and stir to give a coat of oil to the rice.

Scoop out flesh from baked butternut squash and keep in a bowl.

Boil Pacific vegetable broth in a pan.

Put a little seasoning to the risotto, little salt and black pepper.

Add a ladle full of broth to the risotto and stir well. Add more as the broth dries up and keep stirring continuously.

Add a little saffron color to the dish.

Add some fresh chopped cilantro.

Add the butternut squash to the risotto, take a little bit of extra virgin olive oil and some more seasoning.

Serve it in a plate.

Editors Review

Add a variation to the classic risotto with this butternut squash recipe. Keith Snow tells you how you can make yummy butternut squash risotto at home in a few simple steps. Just go for the best winter yields and pep up your dinner table like nothing else.
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