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Butternut Squash Risotto

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A creamy and comforting risotto infused with the sweet, nutty flavor of butternut squash, perfect for chilly evenings.

Ingredients

Scale
  • 1 cup Arborio rice
  • 2 cups butternut squash, diced
  • 4 cups vegetable or chicken broth
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons fresh sage, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or butter
  • Salt and pepper to taste

Instructions

  1. Prepare the butternut squash: Start by peeling and dicing the butternut squash into small cubes.
  2. Sauté the aromatics: In a large pan, heat olive oil over medium heat and sauté the diced onion until translucent, about 3–5 minutes. Stir in minced garlic and sauté for another minute.
  3. Toast the rice: Add Arborio rice to the pan, stirring constantly for about 2–3 minutes until translucent around the edges.
  4. Add the broth gradually: Pour in 1/2 cup of warm broth, stirring until mostly absorbed before adding the next ladle.
  5. Incorporate the squash: Once the rice has absorbed the first addition of broth, stir in diced butternut squash and continue adding broth gradually until the rice is al dente, about 18-20 minutes.
  6. Finish with cheese and herbs: Remove from heat, stir in grated Parmesan and fresh sage, and season to taste.
  7. Serve immediately: Enjoy the risotto fresh, adding a splash of broth if it thickens too much.

Notes

For lighter options, reduce cheese and use a splash of white wine. Add extra veggies for more nutrition.

Nutrition

Keywords: butternut squash, risotto, comfort food, vegetarian recipe, Italian cuisine

Find it online: https://basilboard.com/creamy-butternut-squash-risotto-cozy-weeknights/