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5 from 2 votes

Butternut Squash Risotto with Sugared Walnuts

A seasonal dish featuring Butternut squash and walnuts. Perfect as a hearty side or filling enough for a main dish. 
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Side or Main
Cuisine: Italian
Keyword: butternut squash, rice, walnuts
Servings: 8 servings
Calories: 247kcal
Author: Tricia

Ingredients

  • ½ cup rough chopped walnuts
  • 1 tablespoon butter or Earth Balance, melted
  • 1 teaspoon brown sugar
  • ¼ teaspoon freshly ground black pepper
  • 1 pinch of salt
  • 2 cups ½ inch cubed, peeled, butternut squash
  • 1 tablespoon olive oil plus 1 teaspoon
  • 2 cloves garlic minced
  • 4 cups low sodium vegetable broth
  • ½ cup water
  • 1 cup finely chopped onion
  • 1 ½ cups uncooked Arborio rice
  • ½ cup chardonnay
  • 1 ½ tablespoons fresh thyme leaves
  • ½ teaspoon lemon zest
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper

Instructions

  • Preheat oven to 400°F.
  • Place the walnuts on a baking sheet and bake for 2-3 minutes. Watch the nuts closely as they burn easily. Combine the brown sugar and ¼ teaspoon pepper, and a pinch of salt. Remove the nuts to a small bowl and drizzle with melted butter. Sprinkle the nuts with the brown sugar pepper mixture and toss to coat. Set aside.
  • Toss the squash with 1 tablespoon olive oil. Arrange the squash in a single layer on a jelly roll pan and bake for 20 minutes or until the squash is tender and lightly browned/caramelized on the bottom. Remove from the oven and set aside.
  • In a medium saucepan, bring the 4 cups of vegetable broth and ½ cup of water to a simmer. Do not boil but keep warm on low heat.
  • Heat a large skillet over medium heat. Add remaining 1 teaspoon olive oil and add the diced onion. Saute the onion for about 3 minutes or until just tender.
  • Add the minced garlic and saute for 30 seconds.
  • Add the uncooked rice and cook for 2 minutes stirring constantly.
  • Add the wine, stir constantly and cook for 1 minute or until the liquid is nearly absorbed.
  • Add the broth ½ cup at a time, stirring constantly until each portion of liquid is nearly absorbed before adding the next. This will take 20 minutes total.
  • Stir in the squash, thyme, lemon zest salt and pepper.
  • Top with walnuts and serve immediately.

Notes

  • Adapted from Cooking Light, October 2010
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 247kcal | Carbohydrates: 40g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 84mg | Potassium: 240mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3789IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 2mg