Butternut Squash Risotto
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Butternut Squash Risotto

Prep: 20 minutes • Cook: 30 minutes • Serves: 4

6 cups vegetable stock
3 tablespoons PICS unsalted butter
2 garlic cloves, minced
2 cups peeled and diced butternut squash or pumpkin (pie pumpkin variety)
1/4cup minced shallot
1 teaspoon kosher salt
1/4teaspoon McCormick® ground black pepper
1 cup Arborio rice
1 tablespoon fresh lemon juice
1/4cup PICS heavy cream
1/4cup grated KRAFT Parmesan cheese
1 tablespoon minced fresh sage

1.In saucepan, heat stock, covered, over medium heat. Meanwhile, in high-sided sauté pan, heat butter over medium heat. Add garlic, squash, shallot, salt and pepper, and cook 5 minutes or until squash is tender, stirring frequently.

2.Stir in rice and cook 2 minutes or until rice grains begin to turn translucent. Add lemon juice and cook 1 minute. Add stock one ladle at a time, stirring constantly and waiting until all stock has been absorbed before next addition. Continue adding stock and cook 20 minutes or until rice is al dente. Stir in cream; cook one minute or until heated through. Remove from heat; stir in cheese and sage.


Approximate nutritional values per serving:
367 Calories, 16g Fat (10g Saturated), 44mg Cholesterol,
968mg Sodium, 51g Carbohydrates, 3g Fiber, 7g Protein