Butternut Squash Risotto With Sage Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Butternut squash1 Large, peeled
 Chicken broth/Vegetable broth1 Can (10 oz)
 Margarine/Butter1 Tablespoon
 Coarsely ground black pepper1⁄4 Teaspoon
 Chopped fresh sage3 Tablespoon
 Salt1 Teaspoon
 Olive oil2 Tablespoon
 Onion1 Small, finely chopped
 Arborio rice/Medium grain rice2 Cup (32 tbs)
 Dry white wine1⁄3 Cup (5.33 tbs)
 Grated parmesan cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3076 Calories from Fat 597

% Daily Value*

Total Fat 68 g104.7%

Saturated Fat 20.8 g103.8%

Trans Fat 0 g

Cholesterol 54.9 mg

Sodium 3714.1 mg154.8%

Total Carbohydrates 592 g197.5%

Dietary Fiber 65.9 g263.7%

Sugars 81.3 g

Protein 54 g108.6%

Vitamin A 4891.3% Vitamin C 833.8%

Calcium 256.7% Iron 167.3%

*Based on a 2000 Calorie diet


Cut enough squash into 1/2 inch chunks to equal 3 cups.
Coarsely shred enough remaining squash to equal 2 cups; set aside.
In 2 quart saucepan, heat broth and 4 cups water to boiling over high heat.
Reduce heat to low to maintain simmer; cover.
In 5 quart Dutch oven or saucepot, melt margarine or butter over medium heat.
Add squash chunks, pepper, 2 tablespoons chopped sage, and 1/4 teaspoon salt.
Cook, covered, stirring occasionally, 10 minutes or until squash is tender.
Remove squash to small bowl.
To same Dutch oven, add olive oil, shredded squash, onion, and remaining 3/4 teaspoon salt and cook, stirring often, until vegetables are tender.
Add rice and cook, stirring frequently, 2 minutes.
Add wine; cook until absorbed.
Add about 1/2 cup simmering broth to rice, stirring until liquid is absorbed.
Continue cooking, adding remaining broth, 1/2 cup at time, and stirring after each addition until all liquid is absorbed and rice is tender but still firm, about 25 minutes (risotto should have a creamy consistency).
Stir in squash chunks, Parmesan, and remaining 1 tablespoon chopped sage; heat through.