Butternut Squash Risotto
Ingredients
-
1
pound
small butternut squash
-
1 ½
cups
halved cherry tomatoes
-
2
tablespoons
extra-virgin olive oil
-
½
teaspoon
extra-virgin olive oil
-
1/8
teaspoon
salt
-
1
pinch
salt
-
3
sprigs
thyme
-
1
small
yellow onion
-
1
cup
short-grain brown rice
-
¼
cup
vermouth
-
6 ¼
cups
vegetable broth
-
2
tablespoons
grated Parmesan cheese
-
1
tablespoon
light cream cheese
-
1
tablespoon
butter
-
1/8
teaspoon
freshly ground white pepper
-
¼
cup
roasted pepitas
Instructions
- Preheat the oven to 375°F (190°C) and prepare a sheet pan.
- Cut the butternut squash in half and scoop out the seeds, then place on the pan with the tomatoes.
- Drizzle with oil, sprinkle with salt, and add thyme, then bake for about 30 minutes until tender.
- Once cool, scoop the squash pulp and blend with some broth.
- In a sauté pan, heat oil and sauté onion until translucent.
- Add rice and cook until edges are translucent, then add vermouth and simmer until evaporated.
- Gradually add broth, stirring until absorbed, until the rice is creamy and al dente.
- Stir in the squash purée, Parmesan, cream cheese, butter, salt, and pepper.
- Serve risotto topped with roasted tomatoes and pepitas.
Nutrition Facts (estimated)
Servings
4
Calories
361
Total fat
18g
Total carbohydrates
41g
Total protein
8g
Sodium
943mg
Cholesterol
13mg
You might also like