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Butternut Squash Risotto

Butternut Squash Risotto
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Butternut Squash Risotto is a luscious, comforting dish that combines the creamy richness of Arborio rice with the naturally sweet and nutty flavor of roasted butternut squash. This versatile recipe is perfect for chilly evenings or festive gatherings, offering a warm and inviting meal that will impress your guests or provide a cozy dinner for yourself.

Ingredients

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  • 1 cup Arborio rice
  • 2 cups diced butternut squash
  • 4 cups vegetable broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 2 tbsp extra virgin olive oil
  • 6 fresh sage leaves, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper; spread on a baking sheet and roast for 25-30 minutes until tender.
  2. In a saucepan, keep vegetable broth warm over low heat.
  3. In a large pan, heat olive oil over medium heat. Sauté onions until translucent (about 4-5 minutes), then add garlic and cook for another minute.
  4. Add Arborio rice to the pan, stirring continuously for about 2 minutes until each grain is coated in oil.
  5. Gradually add warm broth one ladle at a time, stirring continuously until each addition is absorbed (about 20 minutes).
  6. Gently fold in roasted butternut squash along with Parmesan cheese and chopped sage. Adjust seasoning as needed.
  7. Serve hot with an optional drizzle of olive oil or more cheese.

Nutrition

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