Roasted Butternut Squash Risotto

Serves: 6

1 butternut squash (peeled, seeds removed and chopped into small cubes)
1 tablespoon olive oil
Kosher salt and black pepper to taste
1 teaspoon fresh thyme

6 cups chicken stock
1 tablespoon olive oil
3 tablespoons unsalted butter
¾ cup chopped red onion
1 ½ cups Arborio rice
½ cup white wine
1 teaspoon saffron
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup chopped fresh basil
4 cups baby spinach
¾ cup grated Parmesan cheese


Preheat oven to 400-degrees F. Place squash on a large sheet pan and season with olive oil, salt, pepper and fresh thyme. Roast for 20 to 30 minutes, until tender and edges begin to brown. Set aside.

In a large Dutch oven, heat olive oil and butter over medium heat. Add onion and sauté for 4-5 minutes. Add the rice and stir well to coat with oil and butter. Add wine and cook for 2 minutes. Add a ladle of stock, salt, pepper and saffron; stir and simmer until stock is absorbed. Continue to add stock (a ladle at a time) stirring every few minutes. Continue until all the stock has been absorbed and the rice is tender (about 30 minutes). Stir in the basil and spinach, followed by the cheese and butternut squash. Serve immediately.

Nutrition Info Per Serving:
Calories: 360
Total Fat:  15.5 grams
Saturated Fat:  7 grams
Carbohydrate:  44 grams
Protein:  13 gram
Cholesterol:  24 milligrams
Sodium:  815 milligrams
Fiber: 4 grams

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