Description
Butternut Squash Risotto (Quick Version) is a creamy and comforting dish that combines sweet butternut squash with rich Arborio rice, perfect for cozy dinners or gatherings.
Ingredients
Scale
- 2 cups butternut squash, cubed
- 1 cup Arborio rice
- 4 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Chop the butternut squash into small cubes. Mince the garlic and chop the onion.
- Sauté Your Veggies: In a large skillet over medium heat, heat olive oil. Add chopped onions and sauté until translucent (about 5 minutes). Stir in minced garlic for another minute until fragrant.
- Toast the Rice: Add Arborio rice to the skillet and stir for about 2 minutes until each grain is coated in oil.
- Add Broth Gradually: Pour in one ladleful of warm vegetable broth. Stir gently until absorbed before adding more broth gradually (about 20 minutes total).
- Incorporate Squash: When the rice is nearly al dente, fold in the butternut squash cubes and cook until softened.
- Finish It Off: Stir in Parmesan cheese until melted and creamy. Season with salt and pepper if needed. Serve hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg
Keywords: For added flavor, consider incorporating herbs like thyme or sage. You can substitute Parmesan with other cheeses such as feta for a different taste.