Risotto with Butternut Squash and Parmesan

Prep Time: 20 min  |  Cook Time: 25 min  |  Servings: 4  |  Calories: 420
1071 Risotto Squash Parmesan web 0
Prep Time
20 min
Cook Time
25 min

<p>Sweet, buttery squash with onion and garlic in Arborio rice is enhanced with the nutty flavor of Sargento®&nbsp;Parmesan Cheese. A little extra sprinkle of cheese and toasted pecans completes this comfort-food dish.</p>

  • 4 cups low sodium chicken broth
  • 2 Tbsp. butter or olive oil
  • 2 cups (1/4-inch pieces) peeled, diced butternut squash
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup uncooked Arborio rice
  • 1-1/4 cups (5 oz.) Sargento® Shredded Parmesan Cheese, divided
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • Chopped toasted pecans (optional)
  1. Heat broth to a boil in medium saucepan; reduce heat to low and keep hot.
  2. Melt butter in large skillet over medium heat. Add squash, onion and garlic; cook 5 minutes, stirring occasionally. Add rice; cook 1 minute, stirring frequently.
  3. Add 1 cup hot broth to the skillet mixture; cook until most of the broth is absorbed, stirring occasionally. Repeat until rice is slightly firm to the bite and squash is tender; keep rice mixture at a simmer.
  4. Remove from heat; stir in 3/4 cup cheese, nutmeg, salt and pepper. Transfer to serving bowls; sprinkle with remaining cheese. Sprinkle with toasted pecans, if desired.

Nutrition Facts
4 Servings
Amount Per Serving
Calories 420
% Daily Value*
Total Fat 15.8 grams
Saturated Fat 10.5 grams
Monounsaturated Fat 2.8 grams
Polyunsaturated Fat 0.4 grams
Cholesterol 47 milligrams
Sodium 930 milligrams
Total Carbohydrates 50 grams
Dietary Fiber 3 grams
Protein 19 grams
Vitamin A 785RE
Vitamin C 18mg 30%
Calcium 380mg 38%
Iron 1mg 6%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
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