Vegetarian

Spicy Butternut Squash Risotto is for Dinner.

Spicy Butternut Squash Risotto takes 15 minutes to prepare.

Spicy Butternut Squash Risotto takes 40 minutes to cook.

Spicy Butternut Squash Risotto makes 6 servings.

The ingredients for Spicy Butternut Squash Risotto are:

1 pound Butternut Squash, cubed
1 tsp Coriander seed
1 tsp dried oregano
1/4 tsp fennel seed
1 dried red chili pepper, crushed (1/2 tsp chili flakes)
3 cloves of garlic, finely minced and divided
1/2 tsp salt
1/4 tsp pepper
1 Tbsp olive oil (divided)
1 cup arborio rice (uncooked)
3 Tbsp shallots, finely minced
1/4 cup finely minced celery
1/2 cup while wine or vermouth
4 cups chicken stock (simmering)
1 Tbsp butter
1.5 oz Parmesan cheese, grated

Here is how you make Spicy Butternut Squash Risotto:

Crush coriander, oregano, fennel and dried chile with salt and pepper in a mortar and pestle, then mash with one garlic clove and 1/2 Tbsp of the olive oil. Peel butternut squash and cut into cubes (3/4 inch). Combine squash and paste and spread mixture onto a cookie sheet to bake in a 350F oven for about 30 minutes. You want the squash cooked, but not mush.While squash is roasting, bring stock to a gentle simmer in a separate pot while you get risotto started. In a large pan with a lid (very important - this makes cooking the risotto so much easier!) over medium-low heat, add the remaining olive oil and butter. Once the butter stops foaming, add the shallot, celery and garlic and cook until translucent. Add the rice and make sure it's coated with the oil/butter. Stir and cook until the rice becomes translucent, then add the 1/2 cup of white wine or vermouth. Stir, uncovered, until the alcohol is evaporated and most of the liquid is gone. (2-3 minutes)Now add 3 cups of the broth, stir to mix everything, then cover and turn temp to low (you want to keep things at a bare simmer).Cook 10 minutes, then give another stir. Cook 5 more minutes (covered) and then check the rice for doneness. You want the rice cooked, but still firm. Add the reserved chicken stock 1/4 cup at a time until the desired creaminess is reached. But this time, the squash should be cooked. Add cheese and squash to risotto, stir and check seasoning one more time (add a bit of salt or pepper if you think it needs it). Serve!Serving Size: Makes 4 vegetarian entree portions or 6 side portions. Nutritional infor is for 6 sides (so meal version is just over 400 cal - serving size of 1.5).Number of Servings: 6Recipe submitted by SparkPeople user LITTLE_NIKKE.

The nutritional information for Spicy Butternut Squash Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 281.4

• Total Fat: 8.4 g
• Cholesterol: 15.6 mg
• Sodium: 568.4 mg
• Total Carbs: 16.4 g
• Dietary Fiber: 2.8 g
• Protein: 8.1 g

Spicy Butternut Squash Risotto is Italian cuisine.

The dietary needs meet for Spicy Butternut Squash Risotto is Gluten Free