Description
A creamy and comforting risotto celebrating the sweetness of butternut squash, perfect for family dinners or gatherings.
Ingredients
Scale
- 1 cup Arborio rice
- 1 small butternut squash, peeled and diced
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh sage leaves for garnish (optional)
Instructions
- In a pot, heat the vegetable broth over low heat, ensuring it stays warm throughout the cooking process.
- In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion turns translucent and fragrant, about 3-4 minutes.
- Add the diced butternut squash to the pan. Cook for about 5-7 minutes until the squash is slightly tender, stirring occasionally.
- Stir in the Arborio rice and cook for 1-2 minutes until the rice grains are slightly translucent.
- Pour in the white wine (if using) and stir gently until it’s mostly absorbed by the rice.
- Begin to add the warm vegetable broth one ladle at a time, stirring frequently until absorbed.
- Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Once cooked, stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with fresh sage leaves if desired.
Notes
Use freshly grated Parmesan for the best flavor and feel free to experiment with different vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg