culinary review
   
   

Rachael Ray's Butternut Squash Risotto

Fri Feb 15, 2008 9:42 pm
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Comments: 0 Views: 2593

This is a recipe that's relatively low in calories. None of the ingredients are very expensive, the highest-cost items are the Parmigiano-Reggiano cheese which could be substituted by a cheaper hard-rind cheese and the white wine which could also be replaced by dry Vermouth in a pinch.

If you purchase cooked butternut squash, the cost will be higher, or if you make this dish when winter squash is not in season.
 

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Measurements
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General Info
Servings: 6
Total Cost: $9.66
Cost Per Serving: $1.61
Total Calories: 2,468
Calories/Serving: 411
IngredientVolumeMassCostCalorie
Olive Oil, Extra Virgin 2 Tablespoons 27.00 Grams $0.40 239
Arborio Rice 2 Cups 360.00 Grams $1.20 1,280
Wine, White Table 1 Cup 236.00 Grams $2.49 160
Parmigiano-Reggiano Cheese 1 Cup 90.91 Grams $2.90 364
Butter, Unsalted 2 Tablespoons 28.00 Grams $0.13 200
Garlic 1 Tablespoon 8.50 Grams $0.04 13
Chicken Broth 1 Quart 972.00 Grams $0.43 48
Water 1 Cup 227.00 Grams $0.00 0
Onion, Yellow Diced 1/2 Cup 80.00 Grams $0.18 34
Squash, Butternut * 10.00 Ounces $0.49 128
Nutmeg, Ground 1/8 Teaspoon 0.29 Gram $0.06 2
Salt, Kosher 1/2 Teaspoon 2.40 Grams $0.01 0
Black Pepper, Ground 1/2 Teaspoon 1.07 Grams $0.01 3
Sage, Fresh, Chopped 2 Tablespoons 18.67 Grams $1.33 0

1 quart chicken stock
1 cup water
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, grated or chopped
2 cups Arborio rice
1 cup dry white wine
1 (10-ounce) box cooked frozen butternut squash
Nutmeg, grated, to taste
Salt and pepper
2 tablespoons butter
7 or 8 leaves fresh sage, slivered
1 cup grated Parmigiano-Reggiano

Full recipe at Food Network



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