Description
Experience the warmth of autumn with this creamy Butternut Squash Risotto, a quick and delightful dish that brings comfort and flavor to any dinner table.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups butternut squash, peeled and cubed
- 4 cups vegetable broth
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 400°F (200°C). Roast the cubed butternut squash for 20-25 minutes until tender and caramelized.
- In a large skillet over medium heat, heat olive oil. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook until fragrant.
- Add Arborio rice to the skillet. Stir continuously for about 2 minutes until lightly toasted.
- Pour in warm vegetable broth one ladle at a time, stirring frequently. Allow each ladleful to be absorbed before adding more (about 18-20 minutes total).
- When rice is creamy yet al dente, fold in roasted butternut squash and grated Parmesan cheese. Stir gently until everything is well combined.
- Spoon into bowls or plates and garnish with additional Parmesan or fresh herbs like sage if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: - For a vegan version, substitute Parmesan with nutritional yeast and use plant-based milk for creaminess. - Feel free to add spinach or other greens for extra nutrition.