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Butternut Squash Risotto
Cook up Knorr's delicious Butternut Squash Risotto made with a few simple ingredients. A recipe that's quick and easy to make but flavorful to eat!
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30 mins
Cooking Time
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10 mins
Prep Time
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6 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 250.0 |
| Calcium (g) | 10.0 % |
| Carbohydrates (g) | 36.0 g |
| Cholesterol (g) | 5.0 mg |
| Fat (g) | 8.0 g |
| Fiber (g) | 2.0 g |
| Iron (g) | 4.0 % |
| Protein (g) | 7.0 g |
| Saturated Fat (g) | 2.5 g |
| Sodium (g) | 670.0 mg |
| Sugars (g) | 2.0 g |
Let’s get cooking
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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.
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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.
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