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Butternut Squash Risotto

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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.

Ingredients

Units Scale
  • 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

  1. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
  2. Add diced butternut squash and cook for about 5 minutes.
  3. Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.
  4. Pour in the white wine and cook until absorbed.
  5. Gradually add the vegetable broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
  6. Once the rice is creamy and tender, stir in the butter and Parmesan cheese.
  7. Season with salt and pepper, and garnish with fresh sage before serving. Enjoy!

Find it online: https://whattoeatathome.com/butternut-squash-risotto-recipe/