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Butternut Squash Risotto

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A creamy and flavorful risotto made with butternut squash, perfect for a comforting weeknight meal.

Ingredients

Scale
  • 1 cup Arborio rice
  • 2 cups butternut squash, peeled and cubed
  • 4 cups vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh sage or parsley for garnish

Instructions

  1. Heat the vegetable broth in a pot and keep it warm.
  2. Heat olive oil in a large skillet over medium heat, add the chopped onion and garlic, and sauté until the onion is translucent.
  3. Add the Arborio rice to the skillet and toast for about 2 minutes, stirring frequently.
  4. Slowly add the warm vegetable broth, one ladle at a time, stirring continuously until mostly absorbed.
  5. Meanwhile, steam or boil the butternut squash until tender, then purée until smooth.
  6. Once the rice is creamy and al dente, stir in the butternut squash purée and Parmesan cheese.
  7. Season with salt and pepper to taste.
  8. Garnish with fresh sage or parsley before serving.

Notes

Use warm broth for even cooking and stir consistently for creaminess.

Find it online: https://www.zaynkitchen.com/butternut-squash-risotto-recipe/