Earth Risotto

Earth Risotto

Butternut squash and raisins add a touch of sweetness to this rich-tasting vegetarian dish.

15 min. prep time
4 servings
252 Ratings


1/2 cup finely chopped onion
1 cup uncooked Arborio rice
4 cups vegetable or chicken broth
1/4 cup white wine or apple juice
1 medium (1 cup) red apple, chopped
1 medium (2 cups) butternut squash, quartered, seeded, peeled, cubed 1/2-inch
1/4 cup raisins
1/4 teaspoon salt


Melt butter in 10-inch skillet until sizzling; add onion. Cook over medium heat, stirring occasionally, 4-5 minutes or until softened. Add rice; continue cooking, stirring constantly, 2 minutes.

Combine chicken broth and wine in 4-cup measure or bowl. Reduce heat to medium-low. Slowly add 1 1/2 cups broth mixture. Cover; cook 10 minutes.

Uncover; add apple and squash. Continue cooking, adding remaining broth mixture 1/2 cup at a time and stirring occasionally after each addition, 20-25 minutes or until most of liquid is absorbed and rice is tender and creamy.

Reduce heat to low; add raisins. Cook 1-2 minutes or until heated through. Season with salt.

Nutrition Facts (1 serving)

Calories: 300

Fat: 3.5g

Cholesterol: 10mg

Sodium: 1050mg

Carbohydrates: 60g

Dietary Fiber: 4g

Protein: 6g

Recipe #9343©1997Land O'Lakes, Inc.

Recipe Comments & Reviews

Delicious. The apples added a delightful sweetness. A winner.
I served this risotto recipe with baked pork chops. My husband loved it. He's a man who seldom eats any vegetables, and a raisen would never reach his mouth! But he like this combination very much, so it is definitely a winner. Dried currants, cranberrys, or apricots could be used instead of the raisons if you wish.

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