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Winter Butternut Squash Risotto

Risotto is a classic dish for fall and winter. What could be better for fall than this Winter Butternut Squash Risotto?

Squash Pack a Lot of Nutrients

Fall brings the heartiest of vegetables. Some favorites are in the squash family. Butternut squash, acorn squash, spaghetti squash are among the most popular and are the centerpiece of a variety of dishes.

All squash are naturally high in fiber. Squash are also packed with essential vitamins and minerals. Among them are vitamin C, vitamin A, riboflavin, and manganese. What do these nutrients mean? These nutrients help improve overall cell function, boost immunity, and support bone strength.

Add squash instead of potatoes to simple recipes like baked chicken and pork tenderloin. Or, place diced squash in a casserole dish with other delicious vegetables such as red potatoes, bell pepper, and broccoli.

Assorted Winter Squash
Photo by Brigitte Tohm

The Recipe and Cooking Tips

Naturally gluten-free, risotto is a recipe that provides a good source of energy. In this recipe for Winter Butternut Squash Risotto, squash is added to arborio rice. This recipe combines butternut squash, shallots, shitake mushrooms, and saffron. Fresh thyme provides another layer of flavor. Serve this risotto as a vegan entree. Or, serve as a hearty side dish to Baked Rosemary Chicken or Poached Sea Bass.

  • Cooking tips:
  • Dice the squash fairly small and in equal size pieces
  • Slicing the squash in equal pieces helps it cook more evenly
  • Replace wine or vermouth with apple juice as a non-alcoholic option
  • Stir the rice constantly while adding the vegetable broth
  • Use all of the vegetable broth
  • ‘Quinoa can be easily substituted for the rice, if desired

Due to the high carbohydrate content, plan this dish for days with high activity. Eat it earlier in the day for quick energy.

This is a great dish for leftovers!

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Nutrition:
Serving size: 1 cup
Calories: 245
Fat: 3.9g
Saturated fat: 0.7g
Cholesterol: 0mg
Sodium: 915mg
Potassium: 540mg
Carbohydrates: 42.5g
Fiber: 3.4g
Sugars: 4.0g
Protein: 7.8g

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Recipe

Winter Squash Risotto
Side Dishes
Butternut squash is combined with shitake mushrooms, saffron and arborio rice for a delicious risotto.

Ingredients

5 1/2 cups reduced-sodium vegetable broth
1 tablespoon grape seed oil
2 medium shallots, thinly sliced
3 cups peeled, chopped butternut squash (1/2-inch pieces)
2 cups shiitake mushroom caps, thinly sliced
2 teaspoons freshly chopped thyme leaves
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/8 teaspoon crumbled saffron threads, (optional)
1 cup arborio rice
1/2 cup dry white wine or dry vermouth
1/2 cup finely grated parmesan or parmigiano-reggiano cheese

Instructions

Reserve 1/2 cup of vegetable broth.
Bring 5 cups of vegetable broth to a boil in a medium stockpot, reduce heat and keep hot.
In a large stockpot, heat oil over medium hight heat.
Add shallots and stir until fragrant, about 1 minute.
Stir in squash and mushrooms.
Add the 1/2 of the reserved vegetable broth, cover and cook until soft, about 5 to 8 minutes.
Stir in salt, pepper, thyme and saffron.
Add the rice and stir until translucent; then add the wine and continue to stir for about 1 minute.
Stir in 1/2 cup of vegetable broth and continue stirring until liquid has been absorbed.
Repeat by adding 1/2 cup of broth at a time until all liquid has been absorbed and the rice is al dente.
Remove from heat and stir in the parmesan cheese.
Serve hot.

Serves

6

Preparation Time (hrs/min)

0, 25

Cooking Time (hrs/min)

0, 20

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