Description
A creamy and comforting risotto made with butternut squash, perfect for a cozy meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 1/2 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 olive oil
- 1 tbsp butter
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until soft.
- Add diced butternut squash and cook for 5 minutes.
- Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
- Pour in white wine and stir until absorbed.
- Add vegetable broth one ladle at a time, stirring frequently until absorbed before adding more.
- Continue until rice is creamy and tender (about 20 minutes).
- Remove from heat, stir in butter and Parmesan cheese.
- Season with salt and pepper, garnish with fresh sage.
Notes
- Use warm broth for best results.
- Stir frequently to prevent sticking.
- Adjust broth quantity if needed for desired consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: butternut squash risotto, vegetarian risotto, creamy risotto