Description
Butternut Squash Risotto is a creamy and flavorful dish that combines the sweetness of roasted butternut squash with the richness of Arborio rice, making it a comforting meal perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups butternut squash, diced
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C) and roast the diced butternut squash for 25-30 minutes until tender.
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Add minced garlic and Arborio rice, stirring for 2-3 minutes until the rice is lightly toasted.
- Pour in the white wine and cook until it has mostly evaporated.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- Once the rice is creamy and al dente, stir in the roasted butternut squash and grated Parmesan cheese.
- Season with salt and pepper to taste, and garnish with fresh parsley before serving.
Notes
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Feel free to add other vegetables like spinach or peas for added nutrition.
- This dish can be made ahead of time and reheated, but it’s best served fresh.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Butternut Squash Risotto, Creamy Risotto, Vegetarian Risotto, Italian Cuisine