Home Children's Health Butternut Squash Risotto – Tremendous Wholesome Children

Butternut Squash Risotto – Tremendous Wholesome Children


Butternut Squash Risotto is a creamy, tacky, savory dish that’s simpler to make than you may suppose! It’s the proper Fall dish. Easy sufficient for a weeknight meal, however feels fancy sufficient for a particular events.

butternut squash risotto in a white bowl on a marble countertop

What’s Risotto?

Risotto is a creamy Italian dish that’s made by cooking a starchy, brief grain rice in broth till it turns into creamy. It’s a kind of dishes that simply sounds fussy. It’s normally served at good eating places and feels utterly unattainable (or unrealistic..) for a house cook dinner.

However risotto is definitely very straightforward to make! It simply requires a little bit of endurance, and numerous stirring. However we promise, the top result’s completely value it!

Butternut squash risotto in a white and blue ceramic pot with cheese and a grater in the background.

Make Butternut Squash Risotto

Really, this dish couldn’t be simpler to make. For this recipe we began with uncooked butternut squash, however it’s an important place to make use of up leftover roasted butternut squash additionally!

  1. Saute the onions till softened, then add the squash. Prepare dinner for a pair minutes to begin to soften and brown, then add your rice. You’ll need to use a brief grain rice for risotto due to the excessive starch content material. That’s what makes it so creamy! The most typical rice in risotto is arborio rice, however you should use common rice in a pinch! Barley is one other different that can work for risotto!
  2. Simmer your rooster broth in a separate pan and preserve heat whilst you cook dinner your risotto. You’re going so as to add it to your rice, one ladleful at a time, stirring till the liquid is absorbed by the rice earlier than including extra.
  3. Stir, stir, stir! The key to creamy risotto is low warmth and fixed stirring. This generally is a nice job for older youngsters which are snug across the range.
  4. As soon as all the liquid has been added and your rice is tender (however not mushy!) stir in your cheese and recent herbs. We love the flavour of recent sage with the butternut squash, however basil is scrumptious too! In case you are utilizing leftover roasted veggies you’ll be able to stir them in at this level additionally.
butternut squash in a white and blue ceramic pot with a ladle

What goes with Butternut Squash Risotto?

We usually eat this as a primary dish, as a result of it’s so hearty. However it will probably additionally make a reasonably spectacular facet dish when served with rooster or pork! I normally serve it with a recent salad. This Fall Harvest Salad pairs so completely with the Fall flavors of the risotto!

butternut squash in a white plate with a white pepper grinder on a marble countertop

Extra Vegetarian Dinner Concepts:

  • 7 cup rooster broth, low-sodium
  • 1 tablespoon olive oil
  • 1 cup, chopped onion
  • 1 tablespoon butter
  • 2 cloves garlic
  • 4 cups butternut squash lower into small cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, floor
  • 2 cup arborio rice
  • 1/2 cup Parmesan cheese freshly grated
  • 2 tablespoon recent sage or basil, optionally available
  • In a saucepan over medium warmth, convey rooster broth to a simmer. Scale back warmth to low.

  • Add olive oil to a big saucepan over medium warmth.  Add onion and cook dinner for 3-5 minutes or till it begins to melt.

  • Add the butter, garlic and butternut squash to the saucepan and cook dinner for 2-3 minutes extra. Season with salt and pepper. Stir within the rice and cook dinner for an additional minute or so till the rice is translucent.

  • With a ladle, add about 1 cup of the rooster broth. Prepare dinner, stirring often, till the liquid has been absorbed. Add remaining broth about 1 cup at a time, persevering with to permit the rice to soak up every addition of broth earlier than including extra. 

  • Stir typically and cook dinner till squash is tender and risotto is creamy, about 25 minutes. Stir in Parmesan and recent herbs and serve.

Energy: 506kcal | Carbohydrates: 95g | Protein: 16g | Fats: 8g | Saturated Fats: 2g | Ldl cholesterol: 6mg | Sodium: 361mg | Fiber: 4g | Sugar: 5g

Natalie Monson

I am a registered dietitian, mother of 4, avid lover of meals and powerful promoter of wholesome habits. Right here you’ll discover a lot of scrumptious recipes filled with fruits and veggies, suggestions for getting your youngsters to eat higher and turn out to be intuitive eaters and many sources for feeding your loved ones.

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