Description
This Butternut Squash Risotto combines the rich flavors of butternut squash with the creamy texture of risotto, creating a comforting and nutritious dish perfect for cozy dinners.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups warm vegetable broth
- 2 cups butternut squash, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- Salt to taste
- Pepper to taste
Instructions
- Warm your broth in a pot over low heat.
- In a separate pan, melt 1 tablespoon of butter and sauté the onion until translucent.
- Add the garlic and cook for another minute until fragrant.
- Stir in the Arborio rice and toast it for 2-3 minutes until slightly translucent.
- Gradually add the warm broth, one ladle at a time, stirring frequently until absorbed.
- After about 10 minutes, add the diced butternut squash to the risotto.
- Continue adding broth and stirring until the rice is creamy and al dente, about 20 minutes total.
- Once the rice is cooked, stir in the remaining butter and Parmesan cheese.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional Parmesan if desired.
Notes
- Use Arborio rice for the best creamy texture.
- Prep Time: 10
- Cook Time: 30
- Category: recipes
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 350
- Sugar: 3
- Sodium: 500
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 5
- Protein: 8
- Cholesterol: 20
Keywords: risotto, butternut squash, comfort food, creamy, fall recipes