Name: Butternut Squash Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 butternut squash, peeled, seeded, and cut into small cubes; 1 onion, finely chopped; 2 cloves of garlic, minced; 1 cup Arborio rice; 4 cups vegetable broth; 1/2 cup grated Parmesan cheese; 2 tbsp butter; Salt and pepper, to taste; Fresh parsley, for garnish

Butternut Squash Risotto Recipe

Lesli Lafferty Modified: February 18, 2024

Photos of Butternut Squash Risotto Recipe

How To Make Butternut Squash Risotto

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Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

1 butternut squash, peeled, seeded, and cut into small cubes
1 onion, finely chopped
2 cloves of garlic, minced
1 cup Arborio rice
4 cups vegetable broth
1/2 cup grated Parmesan cheese
2 tbsp butter
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions

In a large skillet, melt the butter over medium heat. Add the onion and garlic, and cook until softened.
Add the butternut squash cubes and cook for another 5 minutes, until slightly tender.
Stir in the Arborio rice and cook for 2 minutes, stirring constantly.
Gradually add the vegetable broth, about 1/2 cup at a time, stirring constantly until absorbed before adding more.
Continue adding broth and stirring until the rice is cooked al dente, about 20 minutes.
Stir in the Parmesan cheese and season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.

Nutrition

Calories : 315kcal
Total Fat : 11g
Saturated Fat : 6g
Cholesterol : 24mg
Sodium : 1031mg
Total Carbohydrates : 47g
Dietary Fiber : 3g
Sugar : 5g
Protein : 6g

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