Description
Warm, creamy, and packed with flavor, this quick butternut squash risotto is the perfect comfort food for chilly evenings or special occasions.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups diced butternut squash
- 4 cups low-sodium vegetable broth
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
Instructions
- Prepare the Butternut Squash: Peel and dice the butternut squash into small cubes.
- Sauté Aromatics: In a large skillet over medium heat, add olive oil. Sauté the chopped onions and minced garlic until soft and fragrant, about 3 minutes.
- Toast the Arborio Rice: Add the Arborio rice to the skillet, stirring for about 2 minutes until each grain shines and is slightly toasted.
- Gradually Add Broth: Pour in vegetable broth one cup at a time, stirring continuously. Wait until most of it absorbs before adding more; this process takes about 15-20 minutes.
- Incorporate Butternut Squash: When the rice is almost done and creamy but still has a slight bite, fold in the diced butternut squash. Cook for another 5 minutes until everything melds beautifully.
- Final Touches: Remove from heat and stir in freshly grated Parmesan cheese until melted. Serve hot, garnished with extra cheese if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg
Keywords: Substitute butternut squash with pumpkin or sweet potatoes for variety. Add spinach or kale for extra nutrients and color. Experiment with spices like nutmeg or sage to enhance flavor.