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–+ servings

Butternut Squash Risotto

A creamy and delicious risotto made with butternut squash.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 2 cups Butternut squash, diced
  • 4 cups Chicken or vegetable broth
  • 1 cup Parmesan cheese, grated
  • 1 small Onion, finely chopped
  • 2 cloves Garlic, minced
  • 2 tablespoon Olive oil
  • 1 tablespoon Butter
  • to taste Salt and pepper

Instructions 

  1. 1. Heat the broth in a pot and keep it warm.
  2. 2. In a large pot, heat olive oil and butter over medium heat. Add the onion and garlic, and cook until softened.
  3. 3. Add the diced butternut squash and cook for about 5 minutes.
  4. 4. Stir in the Arborio rice and cook for 1-2 minutes until the rice is well-coated.
  5. 5. Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle.
  6. 6. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.
  7. 7. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  8. 8. Serve hot and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 500mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 200mg | Iron: 2mg

Keywords

Butternut Squash, Risotto
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