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Squash Risotto takes 25 minutes to prepare.

Squash Risotto takes 35 minutes to cook.

Squash Risotto makes 6 servings.

The ingredients for Squash Risotto are:

1 large butternut or acorn squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces
1 tablespoons olive oil, divided
freshly ground black pepper
6 cups low-sodium chicken stock, de-fatted
1 medium onion, chopped
2 cups Arborio rice or medium-grain rice
1 to 1 1/2 cups dry white wine
1 tablespoons butter
2 tablespoons chopped fresh sage leaves, plus whole leaves for garnish
2 tablespoons chopped fresh chives
1/2 cup grated Parmesan (low sodium), plus more for garnish

Here is how you make Squash Risotto:

Preheat oven to 500 degrees F. Place squash on large rimmed baking sheet. Drizzle with1/2 tablespoons oil and sprinkle with pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 25 minutes.Bring stock to simmer in heavy large saucepan. Reduce heat to very low. Heat 1/2 tablespoons oil in another heavy large saucepan over medium-low heat. Add onion and cook until it begins to wilt, about 2 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, about 2 minutes. Add roasted squash. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer.Add butter, sage, chives and Parmesan; stir until heated through. Serve immediately.Serves 6Number of Servings: 6Recipe submitted by SparkPeople user SLBBW66.

The nutritional information for Squash Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 306.2

• Total Fat: 6.3 g
• Cholesterol: 11.5 mg
• Sodium: 140.8 mg
• Total Carbs: 47.8 g
• Dietary Fiber: 1.5 g
• Protein: 8.4 g