Butternut Squash Risotto

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Prep Time

20mins

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Time to Table

2hr 40mins

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Serves

16 (1/2 cup per serving)

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Ingredients

  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 1/2 cups Arborio rice
  • 4 cups cubed butternut squash
  • 6 cups vegetable broth
  • 1 cup Daisy Cottage Cheese
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons pomegranate seeds

Ingredients

  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 1/2 cups Arborio rice
  • 4 cups cubed butternut squash
  • 6 cups vegetable broth
  • 1 cup Daisy Cottage Cheese
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons pomegranate seeds

Directions

  1. Heat the butter over medium heat in a 12-inch skillet. Cook and stir the onion in oil for 5 to 7 minutes or until beginning to brown. Stir in the rice.
  2. Cook and stir for 1 to 2 minutes longer until the rice is lightly toasted. Transfer the rice mixture to a 4-quart slow cooker and add the squash.
  3. Heat the broth in a saucepan or in a large microwavable container until steamy. Pour over the rice.
  4. Cover and cook on High for 1 3/4 to 2 hours or until the rice is tender. Stir and continue to cook uncovered for 5 to 10 minutes longer or until almost all of the broth is absorbed.
  5. Stir the cottage cheese, rosemary and pepper. Heat uncovered for 10 minutes longer or until heated through.
  6. Transfer the risotto to a serving bowl. Garnish with the pomegranate seeds.
  • Calories:126
  • Cholesterol:7
  • Dietary Fiber:1
  • Protein:4
  • Sodium:398
  • Total Carbohydrate:21
  • Total Fat:3

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