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butternut-squash-risotto-recipe

Butternut Squash Risotto

A creamy and delicious butternut squash risotto perfect for a cozy dinner.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 2 cups Butternut squash, peeled and cubed
  • 1 small Onion, finely chopped
  • 2 cloves Garlic, minced
  • 4 cups Vegetable broth
  • ½ cup Parmesan cheese, grated
  • 2 tablespoon Olive oil
  • to taste Salt and pepper

Instructions 

  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the chopped onion and cook until translucent, about 5 minutes.
  3. Add the minced garlic and cook for another minute.
  4. Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
  5. Begin adding the vegetable broth one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
  6. After about 10 minutes, add the butternut squash cubes to the risotto.
  7. Continue adding broth and stirring until the rice is creamy and cooked through, about 20-25 minutes total.
  8. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  9. Serve hot and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 700mg | Potassium: 500mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg

Keywords

Butternut Squash, Risotto
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