Butternut Squash Risotto
Ingredients
The base
-
1
tablespoon
extra-virgin olive oil
-
1
medium
yellow onion, chopped
-
½
teaspoon
sea salt, plus more to taste
-
2
cups
cubed butternut squash, ¼-inch cubes
-
2
cloves
garlic, finely chopped
-
1
teaspoon
minced rosemary or sage
-
1
cup
uncooked Arborio rice
-
½
cup
dry white wine
-
4
cups
warmed vegetable broth
For garnish
-
½
cup
grated pecorino or Parmesan cheese, optional
-
to taste
chopped parsley or small sage leaves, optional
Instructions
- 1. Heat the olive oil in a large skillet over medium heat.
- 2. Add the onion, salt, and pepper; cook for 2-3 minutes.
- 3. Add the butternut squash; cook for 6-8 minutes until it starts to soften.
- 4. Stir in the garlic, rosemary, and Arborio rice; cook for about 1 minute.
- 5. Add the white wine; stir and cook for 1-3 minutes until it cooks down.
- 6. Gradually add the vegetable broth, ¾ cup at a time, stirring continuously until absorbed.
- 7. Continue until the squash is tender and the risotto is creamy.
- 8. Season to taste and garnish with parsley or sage leaves and cheese if desired.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
10g
Total carbohydrates
55g
Total protein
8g
Sodium
600mg
Cholesterol
5mg
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