The Pioneer Woman Tasty Kitchen
Profile Photo

Roasted Butternut Squash Risotto with Gruyere and Walnuts

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A creamy delicious take on a favorite. Butternut Squash Risotto, with tangy Gruyère and chunks of walnuts.

Ingredients

  • 1 whole Butternut Squash, Cut In Half And Seeds Removed
  • 3 Tablespoons Olive Oil, Divided
  • 6 cups Vegetable Broth (or Beef/Chicken Broth)
  • 1 whole Onion, Diced
  • 2 cloves Garlic, Minced
  • 1-½ cup Arborio Rice
  • ½ cups Dry White Wine
  • ½ cups Gruyere Cheese
  • Salt And Pepper, to taste
  • 1-½ cup Chopped Walnuts, Divided

Preparation

Preheat your oven to 350°F and prepare squash for roasting. Drizzle 1 tablespoon of olive oil over the squash and cook for 1 hour. Once cooked, remove the cooked squash from its skin and mash or puree (depending on your preferred texture).

Heat broth over medium heat. Sautée diced onion and minced garlic over medium heat in 1 tablespoon of olive oil for 5 minutes or until translucent. Add arborio rice and remaining 1 tablespoon of olive oil and cook in the pan for 2 minutes.

Add broth 1 cup at a time, stirring often, until all liquids have absorbed. After all the broth has been added, add dry white wine. After this is absorbed, remove from the heat and fold in shredded Gruyère cheese and the roasted squash. Salt and pepper to taste.

Fold in 1 cup walnuts. Serve, garnishing with remaining 1/2 cup chopped walnuts.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Sweet Potato and Chickpea Coconut Curry
Profile Photo by Killing Thyme in Special Dietary Needs
Whether you're a full-out veghead or simply trying to eat less...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Avocado Egg Rolls
Profile Photo by Ashleigh Crocker in Special Dietary Needs
These crispy on the outside, creamy on the inside egg rolls...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Intermediate


Hummus Mac and Cheese with Zaatar Cauliflower Crust
Profile Photo by FunnyLoveLindsay in Special Dietary Needs
A complete meal with gooey cheese to tie everything together—perfect! ...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Fiddle Head & Spring Veggie Quinoa Bowls
Profile Photo by Baked Greens in Special Dietary Needs
A bright, fresh, lemony quinoa salad full of spring veggies like...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy