Description
Creamy and comforting butternut squash risotto, perfect for a cozy meal.
Ingredients
Scale
- 1 Medium butternut squash, peeled and diced
- 2 Tablespoons olive oil
- 1 Onion, finely chopped
- 2 Cloves garlic, minced
- 1.5 Cups arborio rice
- 4 Cups vegetable broth, warm
- 0.5 Cup dry white wine (optional)
- 0.5 Cup grated Parmesan cheese
- 2 Tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender. Mash half of the roasted squash and keep the other half in cubes.
- In a large pan or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add arborio rice to the pan and stir for 2-3 minutes until the edges of the grains are translucent.
- If using, pour in the white wine and stir until absorbed.
- Add one ladleful of warm vegetable broth to the rice, stirring constantly until the liquid is absorbed. Continue adding broth, one ladleful at a time, stirring until each addition is absorbed before adding the next. This process will take about 20-25 minutes.
- Once the rice is creamy and al dente, stir in the mashed butternut squash, butter, and Parmesan cheese.
- Gently fold in the reserved roasted butternut squash cubes. Season with salt and pepper to taste.
- Serve immediately.
Notes
- Make sure the vegetable broth is warm before adding it to the rice.
- Stirring constantly is key to achieving a creamy risotto.
- You can substitute chicken broth for vegetable broth if preferred.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg