Butternut Squash Risotto

Cuisinart original


Makes about 8 cups (8 entrée servings, 16 first-course servings)


1½tablespoons unsalted butter ½cup finely chopped onion ¼cup finely chopped shallots(about 1 small) 1garlic clove, finely chopped 1½teaspoons sea salt, divided 1teaspoon freshly ground black pepper, divided 2½cooker cups Arborio rice 2⁄3cup dry white wine 4cups peeled and ½-inch cubed butternut squash pinch ground nutmeg 4cups chicken stock, hot 1½tablespoons chopped fresh sage 2tablespoons fresh lemon juice 2⁄3 cup grated Parmesan ¼cup chopped fresh parsley

Nutritional information

Nutritional information per serving (based on 1 cup): Calories 355 (10% from fat) • carb. 66g • pro. 10g • fat 4g • sat. fat 3g • chol. 11mg • sod. 813mg • calc. 124mg • fiber 3g


Put the butter in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Risotto function and press Start. Once butter is hot and shimmering, about 2 minutes, add the onion, shallot and garlic and a pinch each of the salt and pepper. Sauté until softened, about 3 minutes. Add the rice and sauté until just translucent, about 10 minutes. Pour in the wine and cook until almost completely evaporated and then add the squash and nutmeg. Sauté the squash with the rice mixture for about 4 minutes, until they are crisp-tender – be sure not to overcook the squash during this stage for they will fully cook during the steaming process once the stock is added. Pour in all of the hot stock and the sage. Close the lid of the cooker and let the risotto finish cooking. Once the audible tone has sounded to indicate the end of cooking, open the lid and stir in the remaining salt and pepper, lemon juice, Parmesan, and parsley. Serve immediately. Risotto in the Rice Plus™ is stiffer than traditional versions. If you desire a creamier texture, stir in additional hot stock at the end of cooking. If you wish to use the Keep Warm function, more stock will need to be added before serving to ensure a creamy consistency.