Description
This creamy Butternut Squash Risotto is the perfect comforting dish, blending savory and sweet flavors.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 medium butternut squash, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- Fresh sage for garnish
Instructions
- Heat the broth in a saucepan and keep it warm.
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent.
- Add the garlic and butternut squash, cooking for about 5 minutes.
- Stir in the Arborio rice and let it toast for 1-2 minutes.
- Pour in the white wine and stir until absorbed.
- Begin adding the warmed broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
- Continue until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the Parmesan cheese, salt, and pepper. Remove from heat.
- Garnish with fresh sage before serving.
Notes
- For added richness, you can substitute butter for olive oil.
- Make sure to stir constantly for the creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg