Description
A creamy and comforting butternut squash risotto with parmesan and fresh thyme.
Ingredients
Scale
- 1 small butternut squash, peeled and diced (about 2 cups)
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 2 tbsp fresh thyme leaves
- 3 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until softened (3-4 minutes).
- Add diced butternut squash and cook for 5 minutes until slightly tender.
- Stir in Arborio rice and toast for 1-2 minutes.
- Pour in white wine and simmer until mostly absorbed.
- Add vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more (20-25 minutes).
- Once rice is creamy and tender, remove from heat and stir in butter, parmesan, and thyme.
- Season with salt and pepper. Serve hot.
Notes
- Use warm broth to keep the cooking process steady.
- Stir often for a creamy texture.
- Adjust broth quantity if needed.
- Substitute with chicken broth for non-vegetarian version.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: butternut squash risotto, creamy risotto, vegetarian risotto, parmesan thyme risotto