Grammy's Kitchen · Risotto · Butternut Squash Risotto
One of 89 risotto recipes we measured
from joyfoodsunshine.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 691% | 453% |
| fat | 8% | 15% |
| protein add | 14% | 22% |
| vegetables and beans | 227% | 38% |
| aromatics | 3% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 16 ounces butternut squash ((diced)) |
| 160 g | 1 cup onion (f(inely diced, about 1/2 a medium onion).) |
| 8 g | 1 Tablespoon minced garlic |
| 960 g | 4 cups chicken broth ((divided)) |
| 118 g | 1/2 cup dry white wine |
| 57 g | 4 Tablespoons salted butter ((divided)) |
| 185 g | 1 cup arborio rice |
| 2 g | 1/4 teaspoon sea salt ((or to taste)) |
| 1 g | 1/4 teaspoon black pepper |
| 100 g | 1 cup parmesan cheese |
Method: 12 steps, published by joyfoodsunshine.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.