Description
This creamy and delicious butternut squash risotto combines rich flavors with a comforting texture, making it perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups butternut squash, diced
- 4 cups vegetable broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- Salt to taste
- Pepper to taste
Instructions
- Prepare the vegetable broth and keep it warm in a pot.
- In a separate pan, melt 1 tablespoon of butter and sauté the chopped onion until translucent.
- Add the minced garlic and diced butternut squash to the pan, cooking until the squash is tender.
- Stir in the Arborio rice, allowing it to toast for a couple of minutes.
- Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the rice absorbs the liquid.
- Continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes.
- Once the rice is cooked, stir in the remaining butter and grated Parmesan cheese.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional Parmesan if desired.
Notes
- Use fresh butternut squash for the best flavor.
- Prep Time: 15
- Cook Time: 30
- Category: recipes
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 350
- Sugar: 4
- Sodium: 400
- 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, vegetarian, Italian