Description
A creamy and flavorful risotto made with roasted garlic and butternut squash.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups butternut squash, diced
- 1 head of garlic
- 4 cups vegetable broth
- 1/2 cup white wine
- 1 onion, chopped
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese, grated
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the top off the head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30 minutes.
- In a pot, heat vegetable broth and keep it warm.
- In a pan, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add Arborio rice and stir for 2 minutes.
- Pour in white wine and stir until absorbed.
- Add warm broth one ladle at a time, stirring until absorbed. Repeat until rice is creamy and al dente.
- Stir in roasted garlic (squeezed out of the skin) and butternut squash. Mix well.
- Remove from heat and add Parmesan cheese, salt, and pepper. Stir to combine.
- Serve warm.
Notes
- For a vegan option, omit Parmesan cheese.
- Adjust garlic amount based on your preference.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg
Keywords: roasted garlic and butternut squash risotto