Nutmeg and Rosemary Butternut Squash Risotto

Nutmeg and Rosemary Butternut Squash Risotto

Gluten Free

Basic Information

  • Servings: 6
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 66.81
  • Health score: 20.00
  • Weight Watcher points: 15.00

Summary

Nutmeg and Rosemary Butternut Squash Risotto might be just the Mediterranean recipe you are searching for. This main course has 532 calories, 15g of protein, and 16g of fat per serving. This recipe serves 6 and costs $2.26 per serving. It is a good option if you're following a gluten free diet. Head to the store and pick up rosemary, olive oil, shallots, and a few other things to make it today. 1 person has tried and liked this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is good. If you like this recipe, take a look at these similar recipes: Butternut Squash and Rosemary Risotto with Pistachios and Lemon, Butternut Squash, Rosemary, and Blue Cheese Risotto, and Butternut Squash and Rosemary Risotto with Pistachios and Lemon.

Ingredients

  • arborio rice
    arborio rice2 cups
  • butter
    butter0.25 cup
  • butternut squash
    butternut squash1
  • chicken stock
    chicken stock6 cups
  • wine
    wine0.5 cup
  • rosemary
    rosemary1 tablespoon
  • nutmeg
    nutmeg0.5 teaspoon
  • olive oil
    olive oil1 tablespoon
  • parmesan
    parmesan0.5 cup
  • rosemary sprigs
    rosemary sprigs6 servings
  • salt and pepper
    salt and pepper6 servings
  • shallots
    shallots4
Instructions

Step 1

Cut squash into eights, discarding seeds. Steam squash for 10-15 minutes or until tender. Scoop flesh from skin and mash lightly. In large saucepan, heat stock to simmer. In another large saucepan over medium heat, melt 1 tablespoon butter.

Step 2

Add oil, shallots, and cook for 2 minutes.

Step 3

Add rice. Cook, stirring for 5 minutes.

Step 4

Add wine to rice and cook, stirring until wine is nearly absorbed.Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock a ladleful at a time until rice is creamy and firm (15-20 minutes).

Step 5

Add nutmeg, salt and pepper to taste.

Step 6

Add chopped rosemary. Stir in remaining butter and most of Parmesan.

Step 7

Serve in shallow bowls garnished with remaining cheese and rosemary sprigs.

Categories

Cuisines: Mediterranean, Italian, European

Dish Types: side dish, lunch, main course, main dish, dinner

Diets: gluten free

Source Information

Source: Foodista

License: CC BY 3.0

View Original Recipe