Winter Squash Risotto Recipe

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Winter Squash Risotto
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Ingredients
13
Count
Nutrition
3513
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Cut squash into medium size pieces, scrape out seeds and stringy flesh and discard. Steam cleaned pieces of squash for 10 to 15 minutes until tender. Remove skin and mash smooth. Place stock in a saucepan and heat until simmering. In a large heavy saucepan over medium heat, fry bacon piece until crisp. Remove bacon, leaving grease in the pan. Crumble bacon for use as a garnish and set aside. Add oil and shallots and cook for about 2 minutes. Stir in the rice and cook for 5 minutes over moderately high heat. Stir slowly but constantly. This will toast the rice and start to turn it slightly golden and feel loose and dry. You should start to hear the rice click. Add the wine all at once to the rice and cook over fairly high heat to boil it down. When the rice is almost dry, stir in 1 cup of stock and mashed squash. Simmer until the sock is absorbed. Continue adding stock 1 cup at a time and stirring until rice becomes creamy while the grains remain separate and firm, but not hard in the center of the grain. This should take about 15 to 20 minutes. Add the nutmeg, salt, pepper and rosemary and stir. Stir in the butter and 1/2 cup Parmesan. Place in individual serving bowls and sprinkle with remaining cheese, crumbled bacon and a sprig of rosemary. Enjoy! Yield: 4 to 6 main course servings
  2. Hints for success: The pot must be heavy on the bottom to keep the temperature even during the cooking process. Arborio is a short grained rice. It is very starchy, which is necessary to produce the desired result of a creamy risotto. Look for a fat opaque center in the rice, known as LaPerla, this indicates a good starch content. Wine is the first liquid to be added to the rice. The first liquid will be absorbed totally and the acid in the wine balances the starch and adds flavor.
  3. Toasting the rice seals in the flavor. There should be about 3 times the amount of stock as rice. Make sure the stock is very hot. The stock is added slowly to the rice and releases the starch gradually, creating a creamy texture. Constant stirring is needed to produce the best results
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3512.63 Kcal (14707 kJ)
Calories from fat 542.57 Kcal
% Daily Value*
Total Fat 60.29g 93%
Cholesterol 99.31mg 33%
Sodium 2556.15mg 107%
Potassium 7556.94mg 161%
Total Carbs 607.63g 203%
Sugars 83.59g 334%
Dietary Fiber 42.08g 168%
Protein 107.21g 214%
Vitamin C 312.5mg 521%
Vitamin A 13.7mg 458%
Iron 17mg 95%
Calcium 945.6mg 95%
Amount Per 100 g
Calories 88.76 Kcal (372 kJ)
Calories from fat 13.71 Kcal
% Daily Value*
Total Fat 1.52g 93%
Cholesterol 2.51mg 33%
Sodium 64.59mg 107%
Potassium 190.96mg 161%
Total Carbs 15.35g 203%
Sugars 2.11g 334%
Dietary Fiber 1.06g 168%
Protein 2.71g 214%
Vitamin C 7.9mg 521%
Vitamin A 0.3mg 458%
Iron 0.4mg 95%
Calcium 23.9mg 95%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 74.5
    Points
  • 88
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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