Butternut Squash Risotto

A delightful creamy risotto that combines the sweetness of butternut squash, perfect for cozy autumn and winter meals.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings servings

Calories 320 kcal

Ingredients

Main Ingredients

1 medium butternut squash, peeled and diced
1 cup Arborio rice Best choice for a creamy texture.
4 cups vegetable broth Keep warm during cooking.
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon fresh thyme leaves Use fresh for best flavor.
1/2 teaspoon ground nutmeg
1/2 cup grated Parmesan cheese Can substitute with plant-based cheese for vegan option.
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Preparation

In a saucepan, bring the vegetable broth to a simmer over low heat and keep warm.
In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 5 minutes).
Add the diced butternut squash to the skillet and sauté for another 5-7 minutes, until it starts to soften.
Stir in the Arborio rice, cooking for about 2 minutes until the rice is lightly toasted.
Begin adding the warm broth, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this for about 18-20 minutes until the rice is al dente.
When the rice is close to being done, stir in the thyme and ground nutmeg. Cook for another 2 minutes.
Remove the skillet from the heat and stir in the grated Parmesan cheese, mixing until creamy. Adjust seasoning with salt and pepper as needed.
Let the risotto rest for a couple of minutes before serving.

Notes

Serve warm, garnished with fresh parsley. Pairs well with a simple salad or crusty bread. For an extra touch, sprinkle additional grated Parmesan cheese on top before serving. Store leftovers in an airtight container in the refrigerator for 2-3 days. To reheat, add a splash of vegetable broth or water.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 50gProtein: 8gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 6gSugar: 4g

Keyword autumn recipes, Butternut Squash Risotto, Comfort Food, Risotto, Vegetarian

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