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Butternut Risotto

Butternut risottoKid-Friendly Recipe
Prep time:
10 minutes
Cook time: 25 minutes
Yield: 6 to 8 servings


* 7 cups low-sodium chicken broth
* 3 Tbs olive oil
* 2 cups butternut squash chunks, thawed if using frozen
* 1 onion, peeled and finely chopped
* 2 cups Arborio rice
* 3 Tbs softened butter
* 3 Tbs grated parmesan
* 1 tsp salt, or to taste
* Pinch of black pepper, or to taste

1. In a medium saucepan, bring the broth to a boil. Remove from heat and set aside.

2. In a large saucepan, heat the oil over low heat. Add the squash and onion; cook for 1 minute. Add the rice and cook, stirring, for 2 minutes. Add 2 cups of broth and simmer, stirring, over low heat until broth is absorbed. Keep stirring and adding the broth 1 cup at a time until it becomes absorbed. The whole process will take about 20 minutes.

3. In a small bowl, combine the butter, Parmesan, salt, and pepper. Stir the mixture into the risotto. Taste and add more salt, pepper, or parmesan if desired.

Kid-Friendly RecipeHow kids can help Measure ingredients; stir parmesan mixture into risotto.
Per serving: 284 calories, 10 g fat (4 g saturated), 341 mg sodium, 13 mg cholesterol

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