Dinner for 4
Butternut Squash Risotto (4 servings)
$5.02for 455 minServes 4
Arborio rice slowly absorbs squash broth and white wine before sage, cheese, and pepper finish this creamy risotto.
Photo: skinnytaste.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Broth, 25 oz$0.07/oz typical | 25 oz | $1.74Typical price |
 | Winter squash (butternut, 0.3 lb$1.29/lb typical | 0.3 lb | $0.40Typical price |
 | Garlic, 0.25$0.75 each typical | 0.25 | $0.22Typical price |
 | Leeks and shallots, a little$3.49/lb typical | a little | $0.16Typical price |
 | Wild, 6.5 oz$0.15/oz typical | 6.5 oz | $0.97Typical price |
 | Mint, a little$1.99 each typical | a little | $0.12Typical price |
 | Parmesan, 1 oz$0.55/oz typical | 1 oz | $0.48Typical price |
 | Bok choy and napa cabbage, 0.15 lb$1.99/lb typical | 0.15 lb | $0.25Typical price |
| Total for the servings shown | $5.02 | ||
Pantry staples you likely have
Olive and cooking oilWine, beer and spiritsSalt and pepper
Not included in the cost.
- 55 minstart to table
- Mediumdifficulty
- 4servings as written
- $typical cost tier
ItalianBudgetFamilySide dishesDinnersFall
Typical price
$1.26 per serving$5.02 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 3 cups fat free low-sodium chicken broth
- 1 cup butternut squash puree
- 1 tsp butter or olive oil
- 3 cloves garlic
- 1/4 cup shallots
- 1 cup arborio rice
- 2 oz dry white wine
- 1 tbsp fresh sage
- 1/4 cup freshly grated parmigiano-reggiano
- salt and fresh cracked pepper (optional)
- 2 cups fresh baby arugula (optional)
Steps
- Warm the broth and squash puree in a medium saucepan over low heat.
- Heat butter or olive oil in a large skillet over medium heat, then cook shallots and garlic for 3 minutes.
- Stir in the arborio rice and cook for 2 minutes until lightly toasted.
- Add the white wine and stir for 2 minutes, until mostly absorbed.
- Add the warm broth mixture one cup at a time, stirring often and waiting until absorbed before each addition, for 20 to 25 minutes.
- Stir in sage, cheese, salt, and pepper, then fold in arugula until wilted.
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