Grammy's Kitchen · Risotto · Butternut Squash Risotto
One of 89 risotto recipes we measured
from preppykitchen.com
4 cooks on preppykitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 463% | 453% |
| fat | 16% | 15% |
| protein add | 18% | 22% |
| vegetables and beans | 155% | 38% |
| aromatics | 19% | 6% |
| salt | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1920 g | 8 cups vegetable broth ((1920mL)) |
| 27 g | 2 tablespoons olive oil (divided) |
| 75 g | 1/2 small yellow onion (finely chopped) |
| 8 g | 1 tablespoon minced garlic ((3 cloves)) |
| 680 g | 1 small butternut squash (peeled, seeded, and cut into 1/2-inch pieces (1 1/2-pounds)) |
| 2 g | 1 teaspoon chopped sage (plus additional leaves to garnish) |
| 6 g | 1 teaspoon salt (divided) |
| 1 g | 1/2 teaspoon black pepper (divided) |
| 440 g | 2 cups arborio rice ((440g)) |
| 118 g | 1/2 cup dry white wine ((120mL)) |
| 80 g | 1 cup grated parmesan cheese (plus additional for garnish (80g)) |
| 43 g | 3 tablespoons unsalted butter |
Method: 5 steps, published by preppykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I adore fried sage” — a cook, 5.0★
“Beautiful risotto!” — a cook, 5.0★