Nutritional Info

Nutrition Facts

Serving Size 1 (541g)

Calories 1880
Calories from Fat 647 (34%)
Amount Per Serving %DIV
Total Fat 71.9g 111%
Saturated Fat 16.7g 84%
Monounsaturated Fat 22.8g
Polyunsaturated Fat 32.5g
Trans Fat 0.0g
Cholesterol 163.6mg 55%
Sodium 24897.5mg 1083%
Potassium 2262.6mg 48%
Total Carbohydrate 236.7g 79%
Dietary Fiber 11.3g 45%
Sugars 32.9g
Protein 65.7g 131%

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Recipe Description
In Italian greenmarkets, cooks can buy wedges of large winter squash to use for risotto. Butternut squash comes closest to the sweet flavor and buttery texture of the Italian varieties. This risotto is a specialty of Mantua in Lombardy.
Prep time
15 min
Cook time
40 min
Ready In
55 min


Serves Tool

Serves To:USMetric
4 Tablespoon(T)  unsalted butter
1/4 Cup(c)  shallots, finely chopped
2 Cup(c)  butternut squash, peeled and chopped
2 Cup(c)  medium grain rice, such as arborio, camaroli, orvialone nano
1/2 Cup(c)  dry white wine
1 Pinch(pn)  salt, to taste
1/2 Cup(c)  parmigiano-reggiano, freshly grated
1 Pinch(pn)  black pepper, freshly ground
5 Cup(c)  chicken broth


Prepare the broth, if necessary. Bring the broth to a simmer over medium heat, then lower the heat so that it just keeps the broth hot. In a wide heavy saucepan, melt 3 tablespoons of the butter over medium heat. Add the shallots and cook, stirring often until golden, about 5 minutes. Add the squash and 1/2 cup of the broth. Cook until the broth evaporates. Add tbe rice and cook, stirring with a wooden spoon until hot, about 2 minutes. Stir in the wine until it evaporates. Add 1/2 cup of the hot broth and stir until the liquid is absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. Halfway through the cooking, stir in salt and pepper to taste. Use only as much of the broth as needed until the rice becomes tender yet firm to the bite and the risotto is creamy. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the broth runs out before the rice is tender, use hot water. Cooking time will be 18 to 20 minutes. Remove the risotto pan from the heat. Stir in the remaining butter and the cheese. Serve immediately.

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Golden Squash Risotto
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