Squash Risotto
The traditional Italian technique to produce a creamy consistency in this vegetable risotto is to repeatedly add liquid slowly to the rice and stir until it is absorbed.
Total Time:
50 mins
Servings:
Makes 6 side-dish servings.
Ingredients
-
1-1/2 cups cubed, peeled butternut squash
-
1-1/2 cups sliced fresh mushrooms
-
1/2 cup chopped onion
-
2 tablespoons olive oil or cooking oil
-
1 cup Arborio rice or medium grain rice
-
3 cups water
-
2 teaspoons instant chicken bouillon granules
-
Few dashes bottled hot pepper sauce
-
1/2 cup grated Parmesan cheese or Romano cheese
Directions
1
In a covered large saucepan cook squash over medium heat in a small amount of boiling water about 10 minutes or until just tender. Drain and remove from pan; set aside.
2
In the same saucepan, cook mushrooms and onion in hot oil until tender. Stir in rice. Cook and stir for 5 minutes.
3
In another saucepan bring water, bouillon granules, and hot pepper sauce to boiling. Reduce heat and simmer. Slowly add 1 cup of the bouillon mixture to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add 1-1/2 cups more bouillon mixture, 1/2 cup at a time, stirring constantly until the broth has been absorbed. (This should take about 15 minutes.)
4
Stir squash and remaining bouillon mixture into rice mixture. Cook and stir gently until rice is slightly creamy and just tender. Stir in cheese. Spoon into serving bowl. Makes 6 side-dish servings.
Nutrition Facts
Calories 212, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 7 mg, Sodium 450 mg, Carbohydrate 30 g, Fiber 1 g, Protein 7 g. Daily Values: Vitamin A 22%, Calcium 11%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Butternut Risotto
Bright orange squash makes an Italian risotto that's a great side dish in the fall or winter.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
- Crowd-Pleasing Casseroles
- Super Slow-Cooker Chicken
- Our Best 20-Minute Meals
- Subscribe - Free Year
- Cooking time and temperature charts








Add Your Review
Your Rating: