Butternut Squash Risotto
A creamy risotto featuring butternut squash and Arborio rice, perfect for cozy nights and packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups butternut squash, cubed
- 4 cups vegetable or chicken broth
- ½ cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 1 small onion, chopped
- Salt and pepper to taste
- Sage, fresh or dried
Instructions
- Prepare your ingredients by chopping the butternut squash into small cubes.
- Heat olive oil in a large pot over medium heat and sauté chopped onions until translucent.
- Add butternut squash cubes, seasoning with salt and pepper, and sauté until tender.
- Pour in Arborio rice and toast for 1-2 minutes until slightly translucent.
- Gradually add broth, one cup at a time, stirring continuously until the rice absorbs the liquid.
- Stir in freshly grated Parmesan cheese once the rice has reached a creamy texture.
- Let the risotto rest for a couple of minutes before serving.
Notes
For a heartier meal, add grilled chicken or sautéed shrimp. For more greens, toss in fresh spinach or kale.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: butternut squash, risotto, Italian, vegetarian, cozy meals, creamy dishes