Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users. Here is our Coumadin-Safe Butternut Squash Risotto recipe.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Culture is what your butcher would have if he were a surgeon." -Mary Pettibone Poole, Author

The refrigerator light goes on...

Risotto is one of my favorite ingredients because it makes an amazingly rich sauce as it cooks, without having to use too much fat. It is the ultimate healthy ingredient. It's easy and quick and should always be in your pantry.


Butternut Squash Risotto

Servings: 4 | Serving size: about 2 cups

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3.

Leftovers are good. Reheat gently.

2 lbs butternut squash
spray olive oil
2 tsp extra virgin olive oil
1 large leek
1/2 medium red onion (diced)
1 cup arborio rice
3 cups water
1 cup low sodium chicken or vegetable broth
1/4 cup dry sherry
1/4 tsp salt
to taste fresh ground black pepper
1/4 tsp ground paprika
1 1/2 ounces Parmigiano-Reggiano (grated)
1/2 cup Italian parsley leaves (chopped)

Preheat the oven to 325°F.

Slice the squash lengthwise and remove the seeds. Spray lightly with olive oil and place in the preheated oven, cut side up. Roast the squash for about 1 hour, until slightly tender.

Remove from the oven and let cool. The squash will have a small amount of liquid in the cavity. After it is cool, drain the liquid and place the squash on a cutting board, cut side down.

Gently peel the skin away from the squash. Slice across the squash parallel to the cutting board, dividing into three slices. Keep the shape of the squash intact. Slice lengthwise at about 1/4 inch intervals and then crosswise, so as to divide into 1/2 inch cubes. Set aside.

Slice the root off of the leek. Slice the leek in half, separating the white from the green tops. Clean the green tops under running water and slice very thin. Slice the white part of the leek very thin lengthwise and clean well.

Heat the olive oil in a large sauce pan over high heat and add the green part of the leek. Reduce the heat to medium-high and cook very slowly. Stir frequently.

When the leek is wilted, add the white part of the leek and the diced red onion. Reduce the heat to medium and cook for about five minutes, until the onions begin to soften.

Place the rice in the pan with the onions and leeks and stir for about 3 minutes. Add two cups of water, the chicken stock, sherry, salt and pepper. Cook over medium-high heat stirring frequently. Add the remaining water, 1 cup at a time.

Add the ground paprika and continue cooking. The rice will take about 20 to 25 minutes to cook and may require more water be added. Stir frequently, using about 1/2 cup of water at a time as needed, until the rice is soft but not mushy and there is a small amount of creamy sauce.

Stir in the Parmigiano-Reggiano until it is melted and then gently fold in the diced butternut squash and parsley. Serve.

Nutrition Facts

Serving size: about 2 cups risotto

Servings: 4

Amount Per Serving

Calories 390 Calories from Fat 63
% Daily Value
Total Fat 7g 8%
  Saturated Fat 2g 10%
  Monounsaturated Fat 2.5g
  Trans Fat 0g
Cholesterol 10mg 3%
Sodium 360mg 16%
Total Carbohydrates 73g 26%
    Dietary Fiber 7g 24%
    Sugars 11g
Protein 13g
Vitamin A 143% Vitamin C 71%
Calcium 18% Iron 15%
Vitamin K 140mcg Potassium 1000mg