Directions:
- Preheat oven to 400°. Place all squash cubes on an aluminum foil-lined rimmed baking sheet. Drizzle with 1 tablespoon olive oil and vinegar, and toss. Season with 1 tablespoon thyme, sea salt, and pepper, and roast 35 to 40 minutes or until squash is tender and browned, turning once. Remove from oven, and set aside.
- Bring broth to a boil in a 3-quart saucepan over medium-high heat. Turn off heat, cover, and keep warm.
- Heat remaining olive oil and butter in a large sauté pan over medium heat. Add onion, and sauté, stirring frequently, 2 minutes or until tender and translucent. Add garlic, and sauté, stirring constantly, 1 minute more.
- Add rice, and cook, stirring constantly, 2 minutes or until grains are well coated and the outsides turn translucent. (Do not let rice brown.) Add white wine, and cook 30 seconds or until most of it evaporates.
- Add 1 cup chicken broth, and stir constantly until mostly absorbed. Add additional broth in 1-cup increments, stirring after each addition until most of the broth is absorbed. Stop adding broth when rice appears to be saturated. (You may not need all 5 cups broth.) Cook, stirring frequently, 20 to 25 minutes or until rice is tender and creamy but not mushy.
- Stir in cooked squash and any collected juices, and add remaining 1 teaspoon thyme. Reduce heat to low, and cook 2 minutes or until squash is thoroughly warmed. Add a little more chicken broth if the risotto gets too dry. Remove from heat, and stir in 1/4 cup Parmesan. Season with additional sea salt and pepper, if desired. Sprinkle with remaining Parmesan, and serve warm.
- Kitchen Confidential: Sara's Secrets for Perfect Risotto:
- The spoon: A regular spoon will work, but a risotto spoon will get the tender results you're looking for. Rice passes through the spoon's hole instead of getting mashed.
- The rice: Once the rice turns glossy and translucent, it is fully coated with olive oil and butter and ready for the liquid.
- The broth: Keep it hot! For maximum absorption and creamy texture, make sure the chicken broth is still hot when it's added to the risotto.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2611.8 Kcal (10935 kJ) | ||
| Calories from fat | 900.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 100.02g | 154% | |
|---|---|---|---|
| Cholesterol | 111.61mg | 37% | |
| Sodium | 2860.53mg | 119% | |
| Potassium | 3062.44mg | 65% | |
| Total Carbs | 324.51g | 108% | |
| Sugars | 8g | 32% | |
| Dietary Fiber | 15.68g | 63% | |
| Protein | 82.21g | 164% | |
| Vitamin C | 74mg | 123% | |
| Vitamin A | 1mg | 33% | |
| Iron | 6.6mg | 37% | |
| Calcium | 1163.7mg | 116% | |
| Amount Per 100 g | |||
| Calories | 110.76 Kcal (464 kJ) | ||
| Calories from fat | 38.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.24g | 154% | |
|---|---|---|---|
| Cholesterol | 4.73mg | 37% | |
| Sodium | 121.3mg | 119% | |
| Potassium | 129.87mg | 65% | |
| Total Carbs | 13.76g | 108% | |
| Sugars | 0.34g | 32% | |
| Dietary Fiber | 0.66g | 63% | |
| Protein | 3.49g | 164% | |
| Vitamin C | 3.1mg | 123% | |
| Iron | 0.3mg | 37% | |
| Calcium | 49.3mg | 116% | |
* 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.
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