Description
A creamy and delicious risotto made with roasted butternut squash, perfect for a comforting meal.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 cup roasted butternut squash, pureed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- In a saucepan, heat the vegetable broth and keep it warm.
- In another pan, heat olive oil over medium heat and sauté onions until translucent.
- Add garlic and Arborio rice, stirring for 2 minutes.
- Pour in white wine and stir until absorbed.
- Add warm vegetable broth, one ladle at a time, stirring frequently until absorbed, for about 18-20 minutes.
- Stir in the pureed butternut squash and Parmesan cheese.
- Season with salt and black pepper, and serve warm.
Notes
- For added flavor, consider adding fresh herbs like sage or thyme.
- This risotto can be served as a main dish or as a side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 5mg
Keywords: risotto, butternut squash, vegetarian, comfort food