Description
Indulge in a creamy bowl of butternut squash risotto, featuring rich flavors and wholesome ingredients, perfect for cozy evenings.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh butternut squash, diced
- 4 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Prepare Your Ingredients: Peel and dice the butternut squash into small cubes. Chop the onion and mince the garlic.
- Sauté Onions and Garlic: In a large skillet over medium heat, drizzle olive oil. Add chopped onion and sauté until translucent (about 3 minutes). Stir in minced garlic and cook for an additional minute until fragrant.
- Toast the Rice: Add Arborio rice to the pan with onions and garlic. Stir continuously for about 2 minutes until the rice becomes slightly translucent around the edges.
- Incorporate Broth Gradually: Pour in 1 cup of vegetable broth, stirring gently until absorbed completely. Repeat this process for about 15-20 minutes until you’ve used approximately 4 cups of broth.
- Add Butternut Squash: When most broth is absorbed and rice is nearly al dente, stir in diced butternut squash. Cook for an additional 5 minutes, stirring occasionally until everything is tender and creamy.
- Finish with Cheese: Remove from heat and fold in grated Parmesan cheese until melted through. Season with salt and black pepper to taste. Serve immediately while warm!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg
Keywords: - For added nutrition, consider incorporating spinach or peas. - Experiment with herbs like thyme or sage for additional flavor. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently with a splash of broth or water.