Description
A creamy and comforting butternut squash risotto, perfect for a fall dinner.
Ingredients
Scale
- 1 medium butternut squash (peeled, seeded, and cubed)
- 1.5 cups Arborio rice
- 4 cups vegetable broth
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp fresh thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until soft.
- Add cubed butternut squash and cook for 5 minutes until slightly tender.
- Stir in Arborio rice, coating it with oil and vegetables.
- Pour in white wine and cook until absorbed.
- Gradually add vegetable broth, one ladle at a time, stirring frequently until fully absorbed.
- Continue until rice is creamy and tender (about 20 minutes).
- Remove from heat, stir in butter, Parmesan, and thyme.
- Season with salt and pepper. Serve warm.
Notes
- Use fresh butternut squash for best flavor.
- Stir frequently to prevent sticking.
- Adjust broth as needed for desired consistency.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: butternut squash risotto, fall dinner, vegetarian recipe, creamy risotto