Description
A creamy and flavorful butternut squash risotto, perfect for a comforting meal.
Ingredients
Scale
- 1 cup Arborio rice
- 1 small butternut squash, peeled and diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add diced butternut squash, cook for 5 minutes.
- Stir in Arborio rice, cook for 1-2 minutes.
- Pour in white wine, stir until absorbed.
- Add vegetable broth, one cup at a time, stirring frequently.
- Cook until rice is creamy and al dente, about 20 minutes.
- Stir in Parmesan cheese, season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- Use homemade vegetable broth for better flavor.
- Adjust the consistency with more broth if necessary.
- For a vegan option, omit Parmesan cheese or use a substitute.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Butternut Squash Risotto