From Cookie and Kate
Roasted Butternut Squash Risotto
- Time
- 1 hr 20 min
- Makes
- 4
- Ingredients
- 15
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Ingredients
- 3 tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth, divided
- 1 cup water
- 1 ½ cups brown arborio/short-grain brown rice
- 1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes
- 1 cup freshly grated Parmesan cheese* (about 2 ½ ounces)
- ½ cup dry white wine, optional
- 3 tablespoons unsalted butter, diced
- 1 teaspoon salt, more to taste
- Freshly ground black pepper, to taste
- Pinch red pepper flakes, to taste
- 1 tablespoon extra-virgin olive oil
- 16 to 20 fresh sage leaves, chopped (to yield about ¼ cup chopped fresh sage)
Nutrition · per serving
- Calories
- 638 kcal
- Fat
- 28.5 g
- Fiber
- 5.3 g
- Sugar
- 4.3 g
- Sodium
- 1563 mg
- Protein
- 12.1 g
- Trans fat
- 0.2 g
- Cholesterol
- 38.2 mg
- Carbohydrate
- 80.1 g
- Saturated fat
- 10.4 g
As published by Cookie and Kate.
The method
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