Creamy Butternut Squash Arborio Risotto

1. 1

   Place the squash in a steamer basket set in a saucepan; add water until it sits just below the basket. Cover, bring to a boil, and steam the squash until tender, 10 to 15 minutes. Drain, then mash the squash in a bowl with a fork.

2. 2

   Melt the butter in a saucepan over medium-high heat. Add the onion; cook and stir for 2 minutes until it starts to soften, then stir in the rice. Keep cooking and stirring until the rice looks glossy and the onion edges start to brown, about 5 minutes more.

3. 3

   Pour in the white wine; cook, stirring constantly, until it evaporates. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce the heat to medium.

4. 4

   Cook and stir until the chicken stock is absorbed into the rice, 5 to 7 minutes. Add 1/2 of the remaining chicken stock, and keep stirring until it is absorbed. Finally, pour in the remaining stock, continuing to stir until the risotto is creamy.

5. 5

   Stir in the Parmesan cheese and season with salt and pepper.

• Calories 329.1 kcal Moderate
• Protein 10.22 g Good Source
• Carbs 52.62 g Moderate
• Total Fat 7.25 g Moderate
• Saturated Fat 4.52 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 19.88 mg Moderate
• Sodium 675.53 mg High
• Fiber 2.54 g Low Source
• Sugar 1.79 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 92.9 mg Low Source
• Iron 3.06 mg Moderate
• Potassium 286.37 mg Low Source
• Vitamin A 57.71 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Gluten
• Onions 🧅
• Alcohol 🚫🍷