Roasted Butternut Squash Risotto with Sugared Walnuts

Name: Roasted Butternut Squash Risotto with Sugared Walnuts
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 1/2 cup coarsely chopped walnuts; 1 tablespoon butter, melted; 1 teaspoon brown sugar; 1/8 teaspoon freshly ground black pepper; 2 cups (1/2-inch) cubed peeled butternut squash; 1 tablespoon olive oil; 2 teaspoons minced fresh garlic; 4 cups fat-free, lower-sodium chicken broth; 1/2 cup water; 1/4 cup pancetta, finely chopped (I used bacon); 1 cup finely chopped onion; 1 1/4 cups uncooked Arborio rice; 1/2 cup chardonnay; 2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup shaved Parmigiano-Reggiano cheese

Prep Time

15m

Cook Time

Total Time

1h 15m

This delicious recipe features a creamy butternut squash risotto topped with sugary walnuts. The squash is roasted to perfection and combined with rich, savory flavors like pancetta, garlic, and Parmigiano-Reggiano cheese. A touch of chardonnay adds depth to this comforting and satisfying dish.

Butternut Squash Risotto

Sugared Walnuts

Risotto With Walnuts

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Roasted Butternut Squash Risotto with Sugared Walnuts

Ingredients

Steps

Nutrition Facts

Roasted Butternut Squash Risotto with Sugared Walnuts

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts