Baby Friendly Butternut Squash Risotto Recipes

SHORTCUT BUTTERNUT SQUASH RISOTTO

Shortcut Butternut Squash Risotto image

You can cook the rice ahead of time and do Step 1 ahead. Or make the whole dish ahead and warm to serve when needed.

Provided by Amy Palanjian

Categories Dinner

Time 40m

Number Of Ingredients 7

Ingredients

4 cups diced butternut squash ((from about 1 medium butternut squash; discard peel and seeds))
1/2 cup diced onion ((from about 1 medium onion, peeled) )
1 tablespoon olive oil
1/2 teaspoon salt
2 cups fully cooked short grain brown rice ((cook according to package directions))
1/2 cup reduced sodium broth ((chicken or vegetable))
Parmesan cheese, optional

Steps:

Preheat the oven to 375 F and line a sheet pan with foil. Spread squash and onion on the pan, toss with oil, sprinkle with salt, and cook for 25-30 minutes or until very soft. Let cool slightly.
Transfer the squash and onions to a food processor and puree, adding the broth to make a creamy, yet thick consistency.
Warm the rice. Stir squash mixture into rice, season to taste with additional salt if needed, and top with Parmesan cheese (if using) to serve.

Nutrition Facts : Calories 216 kcal, Sugar 4 g, Sodium 307 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 42 g, Fiber 5 g, Protein 4 g, UnsaturatedFat 4 g, ServingSize 1 serving

BUTTERNUT SQUASH RISOTTO

Butternut Squash Risotto image

If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.

Provided by Andrea Longo Policella

Categories Main Dish Recipes Rice Risotto Recipes

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups cubed butternut squash
2 tablespoons butter
½ onion, minced
1 cup Arborio rice
⅓ cup dry white wine
5 cups hot chicken stock
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Nutrition Facts : Calories 342.5 calories, Carbohydrate 57.1 g, Cholesterol 20.6 mg, Fat 8 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 978.8 mg, Sugar 3 g

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