Grammy's Kitchen · Risotto · Roasted Butternut Squash Risotto with Sugare
One of 89 risotto recipes we measured
from pinchofyum.com
2 cooks on pinchofyum.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 | 517% | 453% |
| fat | 12% | 15% |
| protein add | 35% | 22% |
| vegetables and beans | 121% | 38% |
| aromatics | 72% | 6% |
| salt | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 58 g | 1/2 cup coarsely chopped walnuts |
| 14 g | 1 tablespoon butter, melted |
| 4 g | 1 teaspoon brown sugar |
| 0 g | 1/8 teaspoon freshly ground black pepper |
| 280 g | 2 cups (1/2-inch) cubed peeled butternut squash |
| 14 g | 1 tablespoon olive oil |
| 6 g | 2 teaspoons minced fresh garlic |
| 960 g | 4 cups fat-free, lower-sodium chicken broth |
| 118 g | 1/2 cup water |
| 56 g | 1/4 cup pancetta, finely chopped (I used bacon) |
| 160 g | 1 cup finely chopped onion |
| 231 g | 1 1/4 cups uncooked Arborio rice |
| 118 g | 1/2 cup chardonnay |
| 12 g | 2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind |
| 2 g | 1/4 teaspoon salt |
| 1 g | 1/4 teaspoon freshly ground black pepper |
| 25 g | 1/4 cup shaved Parmigiano-Reggiano cheese |
Method: 5 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was so yummy. I used pecans instead of walnuts and I sprinkled blue cheese on top to balance the sweetness of the nuts and squash. So good!” — a cook, 5.0★
“This look like me very delicious and your article give good tips. Every time you give good suppor to your readers. Thanks a lot” — a cook, 5.0★