Butternut Squash Risotto | Schnucks

Butternut Squash Risotto

Flavors Of Fall, Side Dish

Squash dinner tonight.

45M

6

Squash dinner tonight.

Ingredients

  • 1 butternut squash, peeled, seeded and cut into 1/2" pieces
  • 2 cups water
  • 32 oz. vegetable or chicken broth
  • 3/4 cup Pinot Grigio wine
  • 1 tbsp. extra-virgin olive oil
  • 1 1/2 cups Schnucks Arborio rice
  • 1/4 tsp. salt
  • 1/4 tsp. ground white pepper
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • 1/4 cup fresh Italian flat-leaf parsley leaves, chopped
  • 4 slices Schnucks hardwood smoked bacon, optional

Instructions

  1. In saucepan, heat 2 1/2 cups squash and water to boiling over high heat; reduce heat to medium and cook 5-6 minutes or until tender. Carefully transfer squash mixture with liquid to bowl of food processor with knife blade attached. Process until smooth; return squash mixture to same pan.
  2. Add broth and wine to squash mixture. Simmer over medium heat 3-4 minutes or until heated through; reduce heat to low. Reserve 1/2 cup squash mixture.
  3. In heavy saucepot, heat oil over medium-high heat. Add rice; stir 2 minutes or until grains are completely covered with oil and heated through. Stir in remaining 1 1/2 cups squash pieces and 2 cups squash mixture; cook until most liquid is absorbed, stirring constantly. Continue adding squash mixture, 1 cup at a time, stirring constantly until absorbed before adding another cup. This will take about 20 minutes until rice and squash are tender.
  4. Meanwhile, if using, on microwave-safe large plate, cook bacon in single layer between 2 paper towel sheets in microwave oven on high 3 minutes or until crispy. When cool enough to handle, crumble.
  5. Stir cheese, parsley and reserved ½ cup squash mixture into rice just before serving. Sprinkle with bacon to serve, if desired.

Nutrition Facts

290 CALORIES Per Serving

FAT: 5G

SATURATED FAT: 2G

CHOLESTEROL: 5MG

SODIUM: 600MG

CARBOHYDRATES: 49G

FIBER: 5G

SUGAR: 3G

PROTEIN: 8G

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