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Butternut Squash Risotto
Butternut Squash Risotto

Butternut Squash Risotto

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Cook Minutes 50 Min
Prep : 50 Min
This warm and inviting butternut squash recipe is a perfect dish to enjoy on a cool evening. Fresh squash and rosemary make a perfect match, and a sprinkle of Parmesan cheese finishes off this elegant dish perfectly. If you love risotto, this recipe is for you!
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/3 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
1 onion, chopped
1 Tbsp. chopped fresh rosemary
1 cup Arborio rice, uncooked
1 L 25%-less-sodium chicken broth, warmed
4 cups cut-up butternut squash (1/2-inch pieces)
1-1/2 cups water
1 Tbsp. butter
1/3 cup Kraft 100% Parmesan Aged Grated Cheese
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How do I make it ?
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Step 1
Heat dressing in large saucepan on medium heat. Add onions and rosemary; cook 2 to 3 min. or until onions are crisp-tender, stirring frequently. Stir in rice; cook and stir 2 min.
Step 2
Stir 1/2 cup broth into rice mixture; cook on medium-low heat 4 min. or until most the broth is absorbed, stirring constantly. Repeat until all the broth has been added. (Rice should be tender, but firm. This will take about 35 min.)
Step 3
Meanwhile, place squash in microwaveable dish. Add water; cover with waxed paper. Microwave on HIGH 8 min. or until squash is tender; drain.
Step 4
Add squash to rice mixture; mix well. Add butter; stir until melted. Stir in cheese.
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Note
For risotto with a firmer rice texture, reduce the amount of broth to suit your preference.
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Special Extra
For added colour, texture and flavour, cook and crumble 3 bacon slices; stir into cooked risotto along with the cheese.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
260
Calories From Fat
0
% Daily Value
Fat 6 g
Saturated fat 2.5 g
13 %
Cholesterol 10 mg
Sodium 630 mg
26 %
Carbohydrate 45 g
Fibre 6 g
Sugars 5 g
Protein 9 g
Vitamin A
160 %
Vitamin C
40 %
Calcium
15 %
Iron
10 %
Servings
6 servings, 1-1/3 cups (325 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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