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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small saucepan over medium-low heat, warm the chicken broth until just under a simmer and keep on a back burner. | 2. In a large saucepan over medium heat, melt the butter; cook, stirring occasionally, until the milk solids begin to turn golden brown and the butter takes on a nutty aroma, 5-6 minutes. Remove 2 and set aside. | 3. Lower heat so that the butter doesn't burn, quickly add onions and saute, stirring occasionally, until slightly softened and translucent, 2-3 minutes. Add white wine, and cook down until almost evaporated, another 3-4 minutes. | 4. Add 2 cups of the butternut squash and 3/4 cup of the hot chicken broth, and gently simmer until squash is tender but not falling apart and broth is reduced, 8-10 minutes. | 5. Gently stir in the Arborio rice, and mix until it is well incorporated. | 6. Add another 1/2 cup of broth and stir frequently until the liquid is absorbed. At this point, add the remaining 1/2 cup of butternut squash and another 1/2 cup of broth. Continue adding broth in 1/2 cup increments, letting the rice absorb the liquid between additions, until the rice is al dente and creamy, which should take about 3 1/2-4 cups of broth and approximately 20-25 minutes. Be sure to keep the heat adjusted so that the broth in the risotto stays at a gentle simmer. | 7. When the risotto is cooked, stir in scallions and remove from heat. Let rest for 2-3 minutes, then stir in the remaining 2 tablespoons of brown butter and Parmesan. Season to taste with salt and pepper and serve immediately with extra Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	5 -6	cups	low sodium	0.0	0.0	0.0	0.0
butter	6	tablespoons	unsalted divided	610.884	0.0511	0.7242	69.1057
yellow onion	1 1/4	cups	minced	143.55	8.5478	1.0331	11.745
white wine	1/2	cup		-	-	-	-
butternut squash	2 1/2	cups	peeled diced	157.5	40.915	3.5	0.35
arborio rice	1 1/2	1/2		-	-	-	-
scallion	1	cup	chopped	32.0	7.34	1.83	0.19
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
kosher salt pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.