Best Baby Friendly Butternut Squash Risotto Recipes

SHORTCUT BUTTERNUT SQUASH RISOTTO

Shortcut Butternut Squash Risotto image

You can cook the rice ahead of time and do Step 1 ahead. Or make the whole dish ahead and warm to serve when needed.

Provided by Amy Palanjian

Categories Dinner

Time 40m

Number Of Ingredients 7

Ingredients

4 cups diced butternut squash ((from about 1 medium butternut squash; discard peel and seeds))
1/2 cup diced onion ((from about 1 medium onion, peeled) )
1 tablespoon olive oil
1/2 teaspoon salt
2 cups fully cooked short grain brown rice ((cook according to package directions))
1/2 cup reduced sodium broth ((chicken or vegetable))
Parmesan cheese, optional

Steps:

Preheat the oven to 375 F and line a sheet pan with foil. Spread squash and onion on the pan, toss with oil, sprinkle with salt, and cook for 25-30 minutes or until very soft. Let cool slightly.
Transfer the squash and onions to a food processor and puree, adding the broth to make a creamy, yet thick consistency.
Warm the rice. Stir squash mixture into rice, season to taste with additional salt if needed, and top with Parmesan cheese (if using) to serve.

Nutrition Facts : Calories 216 kcal, Sugar 4 g, Sodium 307 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 42 g, Fiber 5 g, Protein 4 g, UnsaturatedFat 4 g, ServingSize 1 serving

BUTTERNUT SQUASH RISOTTO

Butternut Squash Risotto image

Rather than adding the butternut squash at the end, we cooked it with the Arborio rice; the squash softens during cooking and makes the risotto dish sweeter.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 1h

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
1/3 cup grated Parmesan cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish

Steps:

In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.

Nutrition Facts : Calories 381 g, Fat 5 g, Protein 11 g