Description
Butternut squash risotto is a creamy, savory dish that combines Arborio rice with sweet, roasted butternut squash, creating a comforting meal perfect for chilly evenings or special occasions.
Ingredients
- Arborio rice: 1 cup (about 200g)
- Butternut squash: 2 cups, peeled and diced (about 300g)
- Vegetable broth: 4 cups (about 1 liter)
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- White wine: 1/2 cup (about 120ml)
- Parmesan cheese: 1/2 cup, grated (plus extra for serving)
- Fresh sage leaves: 10-12 leaves
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Preheat the oven and roast the diced butternut squash until caramelized.
- In a large pan, heat olive oil and sauté the chopped onion and minced garlic until translucent.
- Add the Arborio rice to the pan and stir for a couple of minutes until the rice is slightly toasted.
- Pour in the white wine and let it simmer until absorbed.
- Gradually add warm vegetable broth, one ladle at a time, stirring frequently until the rice absorbs the liquid.
- Once the rice is creamy and al dente, stir in the roasted butternut squash, grated Parmesan cheese, and fresh sage leaves.
- Season with salt and pepper to taste, and let it rest for a minute before serving.
Notes
- For a vegan version, substitute Parmesan cheese with a vegan alternative.
- Adding a pinch of nutmeg can enhance the flavor.
- Consider adding cooked chicken or shrimp for extra protein.
- Use warm broth to maintain the cooking temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: butternut squash, risotto, creamy, vegetarian, Italian