Butternut Squash Risotto
A creamy and comforting risotto made with butternut squash.
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Main Ingredients
- 1 medium Butternut squash peeled and diced
- 1 cup Arborio rice
- 4 cups Chicken broth warmed
- 1 small Onion finely chopped
- 2 cloves Garlic minced
- ½ cup Parmesan cheese grated
- 2 tablespoon Olive oil
- 1 tablespoon Butter
- to taste Salt and pepper
1. Heat the olive oil and butter in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for another minute.
4. Stir in the diced butternut squash and cook for about 10 minutes, until it starts to soften.
5. Add the Arborio rice and cook for 2-3 minutes, stirring constantly.
6. Begin adding the warmed chicken broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more.
7. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.
8. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
9. Serve hot and enjoy!
Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 800mg | Potassium: 500mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 150mg | Iron: 2mg
Butternut Squash, Risotto