mediterranean · side dish

Nutmeg and Rosemary Butternut Squash Risotto

Name: Nutmeg and Rosemary Butternut Squash Risotto
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 2 cups Arborio rice; 1/4 cup (½ stick) butter, melted; 1 . butternut squash; 6 cups chicken stock; 1/2 cup dry white wine; 1 tablespoon chopped fresh rosemary; 1/2 teaspoon Freshly grated nutmeg, or; 1 tablespoon olive oil; 1/2 cup freshly grated Parmesan; Rosemary sprigs for garnish; Salt and pepper (freshly ground); 4 shallots, peeled and minced

“Nutmeg and Rosemary Butternut Squash Risotto might be just the Mediterranean recipe you are searching for. This main course has 532 calories, 15g of protein, and 16g of fat per serving. This recipe serves 6 and costs $2.26 per serving. It is a good option if you're following a gluten free diet. Head to the store and pick up rosemary, olive oil, shallots, and a few other things to make it today. 1 person has tried and liked this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is good. If you like this recipe, take a look at these similar recipes: Butternut Squash and Rosemary Risotto with Pistachios and Lemon, Butternut Squash, Rosemary, and Blue Cheese Risotto, and Butternut Squash and Rosemary Risotto with Pistachios and Lemon.”

total: 45 min
effort: Easy
serves: 6
ratings: New

Cook along Get the ingredients

Ingredients come from PikaFresh, portioned for your table.

Ways to have it tonight

Cook it, or let someone else do it.

Same dish, your evening. Sign in and Pika shows what reaches your street tonight; you choose.

Cook it yourselfCook-along, step by step

Hands-free steps, timers and a voice that waits for you.

Start cooking

Pika’s pick

Ingredients to your doorEverything, measured

The ingredients from PikaFresh, portioned for 6. You keep what’s already in your pantry.

Build my basket

From a neighbour or a chefHome cooked or PikaChef

When a verified home cook has it in the pot near you, or a chef can cook it at yours, it shows here.

See home cooked

Ingredients

Serves 6

Arborio rice2 cups
Butter½ stick, melted¼ cup
Butternut squash1
Chicken stock6 cups
Wine½ cup
Rosemary1 tbsp
Nutmegor½ tsp
Olive oil1 tbsp
Parmesan½ cup
Rosemary sprigs6 servings
Salt and pepperfreshly ground6 servings
Shallotspeeled and minced4

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
Cut squash into eights, discarding seeds. Steam squash for 10-15 minutes or until tender. Scoop flesh from skin and mash lightly. In large saucepan, heat stock to simmer. In another large saucepan over medium heat, melt 1 tablespoon butter.
2
Add oil, shallots, and cook for 2 minutes.
3
Add rice. Cook, stirring for 5 minutes.

Steps 4 to 7 are in cook-along

Free with a PikaBox account, on the web or in the app.