Description
A savory butternut squash risotto that showcases the creamy texture and rich flavor of the squash.
Ingredients
Scale
- 1 cup Arborio rice
- 1 medium butternut squash, peeled and diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat the vegetable broth in a saucepan and keep it warm.
- In a large skillet, heat olive oil over medium heat.
- Add onion and garlic, sauté until translucent.
- Add diced butternut squash and cook for about 5 minutes until slightly softened.
- Stir in Arborio rice, toasting for 1-2 minutes.
- Pour in the white wine, stirring until absorbed.
- Add warm broth, one ladle at a time, stirring frequently until each addition is absorbed before adding more.
- Continue until the rice is al dente, about 18-20 minutes.
- Stir in Parmesan cheese, salt, and pepper.
- Plate the risotto, garnishing with fresh parsley.
Notes
- For added flavor, roast the butternut squash before adding it to the risotto.
- Experiment with different cheeses for varied flavor profiles.
- Consider adding toasted nuts for extra crunch and depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 8mg
Keywords: butternut squash risotto, butternut squash recipes, Italian cuisine