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Butternut Squash Risotto for a Cozy Fall Dinner Awaits!

Butternut Squash Risotto for a Cozy Fall Dinner
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A creamy and comforting butternut squash risotto perfect for a cozy fall dinner.

Ingredients

Scale
  • 1 cup Arborio rice
  • 2 cups butternut squash, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh sage leaves for garnish

Instructions

  1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
  2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
  3. Add the diced butternut squash and cook for about 5 minutes until slightly softened.
  4. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
  5. Pour in the white wine and stir until it is mostly absorbed by the rice.
  6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.
  7. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
  8. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  9. Serve hot, garnished with fresh sage leaves.

Notes

  • For a vegan version, omit the Parmesan cheese or use a vegan alternative.
  • Feel free to add other vegetables like spinach or mushrooms for added flavor.
  • This dish pairs well with a crisp green salad.

Nutrition

Find it online: https://recipesdays.com/butternut-squash-risotto-cozy-fall-dinner/