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    You are in: Home / Italian / Butternut Squash Risotto Recipe
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    Butternut Squash Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    40 mins

    1 hr

    English_Rose's Note:

    This creamy pumpkin risotto makes a glorious light supper.

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    Units: US | Metric


    1. 1
      Preheat the oven to 350°F Cut the squash into quarters and remove the seeds.
    2. 2
      Dice the flesh into 1in cubes and toss with rosemary and olive oil.
    3. 3
      Place in a roasting tin and roast for 20 minutes or so, until soft and slightly caramelised.
    4. 4
      Heat the chicken stock and keep warm.
    5. 5
      Melt half of the butter in a large frying pan over a low heat and fry the onion and celery for 15-20 minutes, until very soft.
    6. 6
      Remove the pan briefly from the heat, add the garlic and rice and stir until the grains are coated with butter.
    7. 7
      Return the pan to a high heat - add 2 ladlefuls of stock and simmer until the rice has absorbed it all, stirring all the time.
    8. 8
      Add the roasted squash to the rice and simmer until it softens and breaks up into the risotto.
    9. 9
      Repeat the process of adding the stock, 2 ladles at a time, until the rice has absorbed nearly all the liquid - this should take about 15 minutes.
    10. 10
      Stir in the remaining butter and Parmesan cheese. Stir and season with salt and freshly ground black pepper. Garnish with pumpkin seeds and serve.

    Ratings & Reviews:


    Nutritional Facts for Butternut Squash Risotto

    Serving Size: 1 (626 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 636.4
    Calories from Fat 314
    Total Fat 34.9 g
    Saturated Fat 17.8 g
    Cholesterol 75.6 mg
    Sodium 662.4 mg
    Total Carbohydrate 69.5 g
    Dietary Fiber 7.4 g
    Sugars 10.9 g
    Protein 16.9 g

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