Description
A creamy and comforting butternut squash risotto, perfect for warm gatherings.
Ingredients
Scale
- 2 cups Butternut Squash, diced
- 1 medium Onion, finely chopped
- 2–3 cloves Garlic, minced
- 2 tablespoons Olive Oil
- Seasonal Vegetables, to taste
- Fresh Herbs (Thyme or Sage), to taste
- Salt and Black Pepper, to taste
- 4–6 cups Broth (vegetable or chicken)
- 1 cup Arborio Rice
Instructions
- Prep the Butternut Squash: Peel and dice the squash into small cubes. Roast them in the oven at 400°F (200°C) with olive oil, salt, and pepper for about 20-25 minutes.
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat, add onion, and sauté for about 5 minutes until translucent.
- Toss in the minced garlic and sauté for an additional minute.
- Add 1 cup of Arborio rice to the pan, stirring to coat it in oil and toasting for about 2-3 minutes.
- Pour in the first ladleful of warm broth and stir continuously until the rice absorbs most of the liquid.
- Continue adding broth one ladleful at a time, stirring frequently for about 18-20 minutes until rice is al dente and creamy.
- Incorporate the roasted butternut squash and fresh herbs into the risotto.
- Finish with cream if desired, taste, and adjust seasoning.
- Let it rest for a couple of minutes before serving.
Notes
For added protein, stir in cooked chicken or mushrooms. For a vegan option, swap out dairy for coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: butternut squash risotto, creamy risotto, fall recipes, comfort food, vegetarian meals