Description
A delicious and creamy butternut squash risotto that is perfect for a comforting meal.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups butternut squash, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, sauté until translucent.
- Add the diced butternut squash and cook for about 5 minutes.
- Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
- Pour in the white wine and stir until absorbed.
- Gradually add the vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the Parmesan cheese, and season with salt and pepper to taste.
- Serve hot, garnished with fresh sage leaves.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Feel free to add other vegetables like peas or spinach for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Butternut Squash Risotto