Grammy's Kitchen · Risotto · Butternut Squash Risotto
One of 89 risotto recipes we measured
from iamhomesteader.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 385% | 453% |
| fat | 14% | 15% |
| protein add | 34% | 22% |
| vegetables and beans | 139% | 38% |
| aromatics | 1% | 6% |
| salt | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 43 g | 3 tablespoons unsalted butter |
| 410 g | 2 cups (410 g) butternut squash, (peeled, cut into 1/4-inch cubes) |
| 1 medium shallot, (finely diced) | |
| 3 g | 1 teaspoon garlic, (minced) |
| 296 g | 1 1/2 cups (295.5 g) Arborio rice |
| 3 g | 1/2 teaspoon kosher salt |
| 118 g | 1/2 cup dry white wine |
| 960 g | 4 cups (960 g / 32 ounces) hot chicken broth |
| 60 g | 1/4 cup (59.5 g) heavy cream |
| 100 g | 1 cup (100 g) freshly grated Parmesan cheese, (plus more for serving) |
| fresh parsley, (chopped, for garnish) |
Method: 7 steps, published by iamhomesteader.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.