Butternut Squash Risotto (Emeril Lagasse) Recipe

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Butternut Squash Risotto (Emeril Lagasse)
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Ingredients:

Directions:

  1. Wild mushrooms:
  2. Melt the butter in a medium saucepan and saute the shallots until translucent and soft but not brown. Season with 1/4 teaspoon of the salt. Add the rice and stir until all of the grains are evenly coated with butter and begin to turn translucent, 3 to 4 minutes. Add the white wine and stir over medium heat until all the liquid has been absorbed. Add the butternut squash puree and 1/2 teaspoon of the remaining salt, stir to combine, then begin to add the chicken stock in 1/2 cup increments. Allow the stock to bubble for a moment, shake the pan and then stir until the stock has been absorbed. Repeat this process with each addition of stock. Add enough stock so that the rice is cooked al dente and slightly creamy; be careful not to overcook. Stir in the Parmesan; add remaining salt and freshly ground pepper, to taste.
  3. For the Wild mushrooms: In a large saute pan, heat the 2 tablespoons olive oil. When hot, add the mushrooms and the herbs. Saute the mushrooms until golden brown on all sides. Season with a pinch of salt and fresh ground pepper.
  4. Serve the risotto in shallow bowls, garnished with the wild mushrooms and a little fresh grated Parmesan, if desired.
  5. Butternut Squash Puree:
  6. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
  7. Cut the butternut squash in half lengthwise and scoop out the seeds and pulp. Rub the cut side of both squash halves with the olive oil and honey. Sprinkle with the salt and pepper and place 2 sprigs of both thyme and rosemary on each half of the squash. Cover with another sheet of aluminum foil and bake in the oven until tender, 1 hour. Set aside to cool. Remove the herb sprigs and discard. Scoop the squash out of the shell and puree in the food processor. Add a little extra salt, pepper or honey, to taste.
  8. Yield: 2 to 3 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 640.84 Kcal (2683 kJ)
Calories from fat 281.9 Kcal
% Daily Value*
Total Fat 31.32g 48%
Cholesterol 60.32mg 20%
Sodium 1589.21mg 66%
Potassium 1835.19mg 39%
Total Carbs 63.68g 21%
Sugars 19.03g 76%
Dietary Fiber 8.58g 34%
Protein 28.06g 56%
Vitamin C 64.3mg 107%
Vitamin A 4.4mg 148%
Iron 4.4mg 24%
Calcium 197.1mg 20%
Amount Per 100 g
Calories 69.6 Kcal (291 kJ)
Calories from fat 30.62 Kcal
% Daily Value*
Total Fat 3.4g 48%
Cholesterol 6.55mg 20%
Sodium 172.59mg 66%
Potassium 199.31mg 39%
Total Carbs 6.92g 21%
Sugars 2.07g 76%
Dietary Fiber 0.93g 34%
Protein 3.05g 56%
Vitamin C 7mg 107%
Vitamin A 0.5mg 148%
Iron 0.5mg 24%
Calcium 21.4mg 20%

* 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

  • 14.6
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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