Winter Squash Risotto Recipe - Allrecipes.com
Winter Squash Risotto Recipe

Winter Squash Risotto

Recipe by  

"We all know that Risotto is delicious, but who knew that it could be so easy to do!"

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Original recipe makes 5 servings Change Servings
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Directions

  1. Heat oil in heavy saucepan over medium heat. Add onion, cook until translucent. Add the rice, bacon, and sage, stir to coat with oil. Ladle one cup of hot broth into the rice, bring rice to a bubbling simmer. Cook, stirring often with a wooden spoon until the broth is absorbed by the rice, adding more broth as needed. After cooking 10 minutes add the squash along with one cup of broth. Continue to cook, adding additional broth as needed, until rice is creamy but a little firm. Add salt and pepper to taste. Stir in the butter and cheese.
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Footnotes

  • Serving Suggestions
  • Serve with chopped parsley and additional grated Parmesan cheese.
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Reviews More Reviews

Jul 10, 2008

This was okay. I made it because I was looking for a way to use up some winter squash I had in the freezer. I used chopped turkey sausage instead of bacon. I probably should have cooked my onions longer and not used so many. I may try this again in the future, but will probably decrease the onions to 1/4 cup because the onion flavor was a bit strong for my tastes.

 
Mar 19, 2008

not bad - I used what was on hand though. I threw in diced a zuchhini, and baked and mashed a nice winter squash. I started by frenching a couple of antibiotic-free pork chops in coconut oil (instead of bacon), then frenched the onion and zucchini in the porkified coconut oil. Added wild rice and olive oil. Added the chicken stock, diced pork chops, and Frontier's herbes de provence seasoning, and gradually cooked the rice, finally adding the squash. Topped with asiago cheese. The rice was al dente and Delicious!

 

5 Ratings

Feb 24, 2008

IT was not a really good receipe....I made it and it was very musshy!I wont make it again!

 
Dec 10, 2007

I couldn't find this brand in my grocer's freezer so I roasted my own butternut squash and added it at the end. Delicious! Could not believe the creamy texture the squash added. Yummy!

 

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Nutrition

  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 63.3 g
  • 20%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 12.6 g
  • 19%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 10.5 g
  • 21%
  • Sodium
  • 283 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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