Butternut Squash Risotto Recipe

For a fall twist on classic Italian comfort food, this roasted Butternut Squash Risotto Recipe is made with Riceselect® Arborio Rice and fresh sage.

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Serves
6
Total Time
80
Prep Time
50
Cook Time
30

Ingredients

  • null 1 cup uncooked RiceSelect® Arborio Rice
  • null 1 butternut squash (about 1 ½ pounds)
  • null 2 tablespoons butter
  • null 1 medium onion, chopped
  • null 1 tablespoon fresh sage, chopped
  • null ¼ teaspoon nutmeg
  • null ¼ teaspoon cayenne papper (or to taste)
  • null 4 cups chicken broth
  • null ¾ cup Parmesan cheese, grated

Instructions

  1. Preheat oven to 350 ° F.
  2. Prick squash in several places, set in shallow baking dish; bake at 350 ° F. 50 minutes or until tender. Cool slightly; peel, remove seeds and strings from center and cut into 1/2-inch cubes. Set aside.
  3. Melt butter in large saucepan over medium-high heat. Add onion; cook until onion begins to brown, about 4 to 5 minutes. Add rice and sage; stir 1 to 2 minutes. Add nutmeg, cayenne pepper, squash and broth. Cover and cook 10 minutes.
  4. Stir; reduce heat to medium-low, cover and cook until rice is tender and mixture has a creamy consistency, about 15 to 20 minutes. Stir often.
  5. Remove from heat; stir in cheese. Serve immediately.
  6. Serving Tips: This Risotto Rice Recipe made with arborio is a signature fall favorite, however it can be served year round by substituting other squash varieties or sweet potato.