Butternut Squash Risotto
1. Bring water Knorr® Vegetarian Vegetable Bouillon Cubes and to a boil over high heat in medium saucepan, stirring occasionally. Reduce heat to low and simmer 2 minutes; keep warm over low heat.
2. Meanwhile, heat olive oil in 3-quart heavy saucepan over medium heat and cook shallots, stirring frequently, 1 minute. Stir in garlic and cook 30 seconds. Add rice and stir to coat. Stir in squash and wine. Reduce heat to medium-low and simmer, stirring frequently, 2 minutes. Slowly add hot vegetable broth, 1/2 cup at a time, stirring occasionally, until almost all liquid is absorbed and rice is creamy and tender, about 25 minutes. Stir in cheese and sage.
- 8 g Total Fat
- 2.5 g Saturated Fat
- 5 mg Cholesterol
- 670 mg Sodium
- 36 g Total Carbs
- 2 g Dietary Fiber
- 2 g Sugars
- 7 g Protein
- 10 % Calcium
- 4 % Iron
- 15 % Vitamin C
- 80 % Vitamin A
Shop Ingredients
Nutritional Information
- 8 g Total Fat
- 2.5 g Saturated Fat
- 5 mg Cholesterol
- 670 mg Sodium
- 36 g Total Carbs
- 2 g Dietary Fiber
- 2 g Sugars
- 7 g Protein
- 10 % Calcium
- 4 % Iron
- 15 % Vitamin C
- 80 % Vitamin A
Directions
1. Bring water Knorr® Vegetarian Vegetable Bouillon Cubes and to a boil over high heat in medium saucepan, stirring occasionally. Reduce heat to low and simmer 2 minutes; keep warm over low heat.
2. Meanwhile, heat olive oil in 3-quart heavy saucepan over medium heat and cook shallots, stirring frequently, 1 minute. Stir in garlic and cook 30 seconds. Add rice and stir to coat. Stir in squash and wine. Reduce heat to medium-low and simmer, stirring frequently, 2 minutes. Slowly add hot vegetable broth, 1/2 cup at a time, stirring occasionally, until almost all liquid is absorbed and rice is creamy and tender, about 25 minutes. Stir in cheese and sage.