Squash and Basil Risotto Recipe | Yummly

Squash and Basil Risotto

RECIPESPLUS
11Ingredients
60Minutes
700Calories
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Ingredients

US|METRIC
  • 1 1/2 pounds butternut squash (about 1/2 large squash, peeled and seeds removed)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion (peeled and finely chopped)
  • 2 cloves garlic (minced)
  • 1 3/4 cups arborio (short-grain risotto rice)
  • 1 teaspoon paprika
  • 2 1/2 cups dry white wine
  • 2 1/2 cups vegetable stock
  • 3/4 cup grated Parmesan cheese
  • 10 fresh basil leaves
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    Directions

    1. Cut squash into large cubes. Cook in boiling, salted water for 2–3 minutes, drain and set aside.
    2. Heat oil and butter in a deep skillet, add onion and garlic and cook for 4–5 minutes until soft. Stir in rice and paprika and cook, stirring, for 2–3 minutes until opaque. Add 1 ladle full of wine. Cook over low heat, stirring, until all the wine is absorbed. Gradually add the remaining wine, a ladle at a time, then stir in the squash and continue the process with the stock. When all the liquid has been absorbed — this should take about 25 minutes — season well and stir in the Parmesan and basil. Serve immediately.
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    NutritionView More

    700Calories
    Sodium38% DV910mg
    Fat25% DV16g
    Protein29% DV15g
    Carbs33% DV99g
    Fiber28% DV7g
    Calories700Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol25mg8%
    Sodium910mg38%
    Potassium860mg25%
    Protein15g29%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate99g33%
    Dietary Fiber7g28%
    Sugars8g16%
    Vitamin A380%
    Vitamin C70%
    Calcium30%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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