Italian
Butternut Squash Risotto
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Butternut Squash Risotto is Italian home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Warm the vegetable broth in a saucepan and keep it at a bare simmer.
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Heat the olive oil in a wide pot and cook the diced butternut squash until it begins to soften, about 6 minutes, then add the onion and garlic and cook 4 minutes more.
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Add the rice and stir until the edges turn translucent.
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Add the warm broth a ladle at a time, stirring until each addition is absorbed, until the rice and squash are creamy and tender, about 22 minutes.
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Stir in the butter, parmesan, and chopped sage.
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Season with salt and serve.
Watch how to cook Butternut Squash Risotto
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Italian dinner is a plate rather than a single dish. These are the courses that normally sit beside Butternut Squash Risotto, read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Butternut Squash Risotto carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Chicken Cacciatore |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 560 kcal
- Protein
- 12 g
- Carbs
- 66 g
- Fat
- 27 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 650 mg
- Saturated fat
- 14 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Butternut Squash Risotto takes about 50 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at dinner. It is at its best in the fall, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.