Dinner for 4

Roasted Squash Risotto

Name: Roasted Squash Risotto
Total time: 80 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 1/2 tbsp olive oil; 225 g butternut squash peeled; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp cayenne pepper; 2 cloves garlic unpeeled; 2 large rosemary sprigs; 2 tbsp butter; 1 large onion finely chopped; 220 g arborio rice; 1 L hot vegetable stock; 180 ml white wine; 90 g finely grated parmesan or vegetarian alternative; 50 g toasted pine nuts; balsamic vinegar for drizzling (optional); green salad and garlic bread (optional)

$12.17for 480 minServes 4

Roasted squash and garlic fold into creamy white-wine risotto finished with Parmesan, rosemary, and toasted pine nuts.

Roasted Squash Risotto with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 0.5 lb$1.29/lb typical	0.5 lb	$0.64Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Mint, 0.75$1.99 each typical	0.75	$1.49Typical price
	Butter, 1 oz$0.40/oz typical	1 oz	$0.40Typical price
	Onions, 0.5 lb$1.29/lb typical	0.5 lb	$0.65Typical price
	Wild, 7.75 oz$0.15/oz typical	7.75 oz	$1.16Typical price
	Broth, 35 oz$0.07/oz typical	35 oz	$2.46Typical price
	Parmesan, 3.25 oz$0.55/oz typical	3.25 oz	$1.75Typical price
	Nuts and seeds, 1.75 oz$0.70/oz typical	1.75 oz	$1.23Typical price
Total for the servings shown		$12.17

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsWine, beer and spiritsVinegar

Not included in the cost.

80 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Italian Vegetarian Budget Family Dinners Cold-weather comfort Fall Winter

Typical price

$3.04 per serving$12.17 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 1/2 tbsp olive oil
225 g butternut squash peeled
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
2 cloves garlic unpeeled
2 large rosemary sprigs
2 tbsp butter
1 large onion finely chopped
220 g arborio rice
1 L hot vegetable stock
180 ml white wine
90 g finely grated parmesan or vegetarian alternative
50 g toasted pine nuts
balsamic vinegar for drizzling (optional)
green salad and garlic bread (optional)

Steps

Heat the oven to 425°F.
Toss the squash, olive oil, cumin, coriander, cayenne, garlic, and rosemary on a rimmed baking sheet, then roast for 25 minutes.
Toast the pine nuts in a large dry skillet over medium heat for 3 minutes, then transfer them to a bowl.
Melt the butter in the skillet, cook the onion for 5 minutes, add the rice, and stir for 2 minutes.
Add the wine and cook for 2 minutes, then add the hot stock 1 cup at a time, stirring until absorbed before each addition, for 25 to 30 minutes.
Remove the rosemary, squeeze in the roasted garlic, and stir in the squash, Parmesan, pine nuts, and optional balsamic vinegar.