Description
A creamy and savory butternut squash risotto.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups butternut squash, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add onion and garlic, sauté until soft.
- Add butternut squash and cook for about 5 minutes.
- Stir in Arborio rice and cook for 2 minutes.
- Add white wine and cook until absorbed.
- Gradually add vegetable broth, one cup at a time, stirring constantly.
- Cook until rice is creamy and tender, about 20 minutes.
- Stir in Parmesan cheese, salt, and pepper.
- Serve hot.
Notes
- Use low-sodium broth for a healthier option.
- Substitute Parmesan with a vegan cheese for a vegan version.
- Garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg