Grammy's Kitchen · Risotto · Butternut Squash Risotto
One of 89 risotto recipes we measured
14 cooks on www.spendwithpennies.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 | 583% | 453% |
| fat | 15% | 15% |
| protein add | 14% | 22% |
| vegetables and beans | 245% | 38% |
| aromatics | 43% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 2 cups butternut squash (1/2" cubed, about 1 pound) |
| 27 g | 2 tablespoons olive oil (divided) |
| 80 g | 1/2 cup diced onion |
| 185 g | 1 cup arborio rice |
| 118 g | 1/2 cup white wine (or extra broth) |
| 0 g | 1/4 teaspoon ground sage |
| 960 g | 4 cups chicken broth (divided, or as needed) |
| 25 g | 1/4 cup shredded Parmesan cheese |
Method: 7 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Great recipe, Holly! I roasted the squash cut in half and only used half of it for the recipe. I've made your mushroom risotto before and this process was very similar. It's simple but does require attention so it's best paired with foods that don't also requi” — a cook, 5.0★
“made this for supper yesterday -it was fantastic. You have great recipes I use all the time Thank You” — a cook, 5.0★