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Butternut Squash Risotto
with sauteed chard with craisins

Active: 40 minTotal: 40 min
20131211 butternut squash risotto 1.jpg?ixlib=rails 2.1

If you're staying in for New Year's Eve, we still wanted you to have a special meal. This butternut squash soup is one you'll only find at the finest restaurants. Hopefully with the holiday, you'll have a little more time to do some stirring. A spoonful of butternut squash soup makes this risotto feel rich and sweet. Enjoy as you ring in 2014!

Dependency

Ingredients

Servings:
4
Metric
Butternut Squash Risotto:
  • Onions - 1, diced
  • Parsley - 1/4 bunch, chopped
  • Butter - 2 Tbsp
  • Arborio rice - 1 2/3 cups
  • White wine - 1 cup
  • Chicken stock - 4 cups ((you might need up to 6 cups))
  • Leftover butternut squash soup - 1 1/2 cups
  • Pine nuts - 1/3 cup
Sauteed Swiss Chard with Craisins:
  • Garlic - 3 cloves, minced
  • Swiss chard - 1 to 2 bunches, stems chopped, leaves torn
  • Cooking oil - 1 1/2 Tbsp
  • Craisins - 1/4 cup
  • Apple cider vinegar - 2 Tbsp
  • Apples - 1, sliced
  • Pine nuts - 2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Onions / Parsley - Prep as directed. (Can be done up to 3 days ahead)
  2. {For chard} Garlic / Swiss chard (chard can be prepped just like kale as you'll see in the video) - Prep as directed. (Can be done up to 3 days ahead)

Make

  1. Heat a saute pan over medium-high heat. Add butter and then onions to heated oil with a dash of salt. Saute until softened and translucent, ~3 minutes.
  2. Next add in arborio rice and 'toast'. Stir frequently until rice gets a bit golden, ~3 minutes.
  3. Add in white wine and stir until mostly absorbed. Now add broth or stock, ~1 cup (236 ml) at a time with a little bit of salt each time to help build the flavors. Stir every so often until most of the liquid is absorbed before adding more. You may have to adjust the heat to keep it a good, steady simmer.
  4. While risotto is cooking, heat a skillet over medium-high heat. Add cooking oil and then garlic to heated oil. Once you can smell the garlic, add the chard stems with a dash of salt. Saute until softened, 3 minutes. Add in craisins and then leaves, as much as can fit into the pan at one time. Add more as room is made. Finish with apple cider vinegar and then season to taste with salt and pepper. Slice apples and fold into chard. Top with pine nuts.
  5. If you run out of stock and the rice is still not al dente (tender but with a bite), then switch over to water. At the end fold in leftover butternut squash soup. Season to taste with salt and pepper. Top with pine nuts and chopped parsley. Enjoy with chard and toast to 2014!
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Reviews

This meal has 28 reviews

loved it!

By: Laurey
Posted: Nov 26, 2015
Diet: Original

We were skeptical as we stirred each cup of liquid into the rice, but it was sooooooo goooooood by the time it reached al dente (after 4 cups of stock)! Couldn't find arborio rice so used sushi rice instead -- it worked nicely. Added a bit of shredded parmesan on top - perfection! The chard was also good but overshadowed by the risotto. Definitely use 2 bunches if you want 4 full servings -- it cooks down a LOT.

By: Sundi
Posted: Mar 14, 2015
Diet: Original

Added a pinch of saffron to the stock, and used lemon juice and just a bit of lemon zest rather than vinegar at the end. Also couldn't help but throw in some parmesan cheese. The chard as a topping was really fantastic! I plan on making this part of my regular repertoire!

By: Alexis
Posted: Feb 26, 2015
Diet: Original

only made the risotto due to running out of time.

By: January
Posted: Dec 13, 2014
Diet: Original

The butternut squash risotto was delicious, 4 stars for it. The chard was a little too bitter, next time I'll try only 1 Tbs. of apple cider vinegar. I'm now convinced I need to buy a salad spinner, though, because there was dirt in my chard... yuck.

By: Marabeth
Posted: May 22, 2014
Diet: Original

Epic risotto! My hubby made this all on his own and I was blown away by the flavor profile of this dish. Our version was the Original, but with the bacon from the Paleo, of course! It was absolutely delicious and my new favorite! WOW! The Butternut Squash Soup folded in at the end totally made this recipe stunning. I didn't miss any dairy in this meal, for sure! A MUST try!

By: Amanda
Posted: Apr 29, 2014
Diet: Original