Butternut Squash Risotto
PrintButternut Squash Risotto
Savor the creamy and comforting Butternut Squash Risotto. This delicious dish features Arborio rice cooked to perfection with tender butternut squash, Parmesan cheese, and a hint of sage, creating a rich and satisfying meal.
- Total Time: 45 min
- Yield: 4 portions 1x
- Category: Medium
Ingredients
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- 1 cup Arborio rice
- 2 cups butternut squash, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/2 cup Parmesan cheese, grated
- 2 tbsp butter
- 2 tbsp olive oil
- Fresh sage for garnish
- Salt and pepper
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
- Add diced butternut squash and cook for about 5 minutes.
- Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.
- Pour in the white wine and cook until absorbed.
- Gradually add the vegetable broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
- Once the rice is creamy and tender, stir in the butter and Parmesan cheese.
- Season with salt and pepper, and garnish with fresh sage before serving. Enjoy!
