A creamy and flavorful risotto made with tender butternut squash, Arborio rice, and a blend of savory ingredients. Ideal for a comforting meal or a special occasion.
Ingredients
- 1 cup Arborio rice
- 2 cups Butternut squash cut into cubes
- 1 Onion chopped
- 1 clove Garlic minced
- 4 cups Vegetable broth kept warm
- 1/2 cup White wine optional
- 1/2 cup Parmesan cheese grated
- 2 tablespoons Olive oil
- 1 teaspoon Salt to taste
- 1/2 teaspoon Black pepper freshly ground
- 1 tablespoon Butter optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in Arborio rice and cook for 2 minutes, until rice is lightly toasted.
- Pour in white wine (if using) and cook until mostly absorbed.
- Begin adding warm vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- After 15 minutes, add butternut squash cubes to the pot. Continue adding broth and stirring.
- After about 20 minutes, when the rice is tender and the squash is cooked through, stir in grated Parmesan cheese.
- Season with salt and freshly ground black pepper to taste.
- If desired, stir in a tablespoon of butter for extra creaminess.
- Serve hot, garnished with additional Parmesan cheese if desired.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 800mgPotassium: 450mgFiber: 4gSugar: 4gVitamin A: 9000IUVitamin C: 20mgCalcium: 150mgIron: 2mg