Risotto with Buttercup Squash

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1/4 recipe) contains 420 calories, 51 g carbohydrate, (3 g fiber), 11 g protein, 15 g fat, (8 g saturated fat), 25 mg cholesterol, and 760 mg sodium.
  • Calories per Serving: 420
  • Servings: 4
  • Active Time: 50 minutes
  • Total Time to Make: 50 minutes
Risotto with Buttercup Squash



  1. Peel, seed and cut squash into 1/2-inch dice.
  2. Heat stock in saucepan; maintain a gentle simmer while risotto is being prepared.
  3. Heat 2 Tbsp butter and olive oil in heavy bottom pan on LOW. Add onion and squash; stir. Cover and cook 10 min, stirring occasionally to prevent sticking or browning, until onion is translucent and squash is tender.
  4. Raise heat to MED. Add rice; stir to coat grains with butter. Cook 2 min.
  5. Add wine; stir until evaporated, about 30 seconds.
  6. Add 2 cups simmering stock; cook, stirring frequently, until liquid is almost absorbed.
  7. Add more stock, about a cup at a time, until rice is cooked al dente. (Each addition of broth should be almost absorbed before adding more. The quantity of broth needed will vary. You may not use all 6 cups.)
  8. Remove pan from heat. Stir in remaining butter and cheese; season with salt and pepper. Serve immediately.
Chef Tips
Zucca, a variety of winter squash found in the Veneto region, is traditionally used to prepare this dish. I found that Buttercup, with its rich color, subtle-sweet taste and creamy consistency is an excellent substitute in this recipe. - Nella Neeck

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