Dinner for 6

Butternut Squash Risotto with broth

Name: Butternut Squash Risotto with broth
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 butternut squash; 3 tbsp olive oil; 1 tbsp brown sugar; 1 1/2 tsp ground sage; 1/4 heaping tsp allspice; as needed kosher salt and ground black pepper (optional); 6 tbsp unsalted butter; 2 shallots; 5 cloves garlic; 1 1/2 cups arborio rice; 2 tsp dried thyme; 1 cup dry white wine; 5 cups chicken bouillon or chicken broth; 3/4 cup grated parmesan cheese

$9.86for 445 minServes 6

Roasted squash folds into creamy arborio rice cooked slowly with broth, white wine, herbs, butter, and parmesan.

Photo: nospoonnecessary.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 2 lb$1.29/lb typical	2 lb	$2.58Typical price
	Mint, a little$1.99 each typical	a little	$0.06Typical price
	Butter, 3 oz$0.40/oz typical	3 oz	$1.20Typical price
	Leeks and shallots, 0.3 lb$3.49/lb typical	0.3 lb	$1.09Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.38Typical price
	Wild, 9.75 oz$0.15/oz typical	9.75 oz	$1.46Typical price
	Broth, 42 oz$0.07/oz typical	42 oz	$2.91Typical price
	Parmesan, 2.75 oz$0.55/oz typical	2.75 oz	$1.44Typical price
Total for the servings shown		$14.80

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Olive and cooking oilSyrups, molasses, powdered sugarDried herbs, spices and seasoning blendsWine, beer and spirits

Not included in the cost.

45 minstart to table
Mediumdifficulty
6servings as written
$$typical cost tier

Italian Budget Family Dinners Fall

Typical price

$2.47 per serving$9.86 for 4

City Store

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

1 butternut squash
3 tbsp olive oil
1 tbsp brown sugar
1 1/2 tsp ground sage
1/4 heaping tsp allspice
as needed kosher salt and ground black pepper (optional)
6 tbsp unsalted butter
2 shallots
5 cloves garlic
1 1/2 cups arborio rice
2 tsp dried thyme
1 cup dry white wine
5 cups chicken bouillon or chicken broth
3/4 cup grated parmesan cheese

Steps

Heat the oven to 425 F and line a baking sheet with cooking oil.
Toss cubed squash with olive oil, brown sugar, sage, allspice, salt, and pepper, then roast for 20 minutes.
Warm the broth in a saucepan over low heat and keep it hot.
Melt 3 tablespoons of butter in a large skillet, then cook shallots and garlic for 3 minutes.
Stir in rice and thyme for 2 minutes, add wine, and cook for 3 minutes.
Add hot broth one cup at a time, stirring until absorbed before each addition, for about 20 minutes.
Fold in roasted squash, remaining butter, and parmesan, then cook for 2 minutes.

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Butternut Squash Risotto with broth

What it costs

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Butternut Squash Risotto with broth

What it costs

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Pantry staples you likely have

Ingredients

Steps

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