Butternut Squash Risotto Recipe
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Well Plated · by Erin Clarke★ 5.0 (7)

Butternut Squash Risotto Recipe

NUTRITION · PER SERVING55M COOK
CAL 23%·PRO 38%
CARBS 55G47% OF CAL
5G FIBER0G ADDED0G INTRINSIC44G OTHER6G TOTAL SUGAR
FAT 19G37% OF CAL
8G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, comforting risotto with roasted butternut squash, bacon, and sage. Rich and warming. Can serve as a main or generous side dish.

mainitaliangrain bowlgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 medium butternut squash (about 2 1/2 to 3 pounds, peeled and cut into 1/2-inch dice)
  • 2 tablespoons extra-virgin olive oil
  • ¾ teaspoon kosher salt (divided)
  • ½ teaspoon ground black pepper (divided)
  • 4 cups unsalted chicken stock
  • 2 tablespoons unsalted butter
  • 4 strips thick-cut bacon cut into bite sized pieces (4 - 5 ounces)
  • ½ cup chopped shallot* about 1 medium
  • 2 cloves garlic minced
  • 1 cup Arborio rice
  • ½ cup dry white wine such as Sauvignon blanc or vermouth or additional chicken stock
  • ½ teaspoon dried thyme or 2 teaspoons chopped fresh thyme
  • Water as needed
  • ½ cup freshly grated Parmesan cheese plus extra for serving
  • 1 tablespoon chopped fresh sage
PREP
15M
SODIUM
919MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.