How To Make Roasted Squash Risotto with Wensleydale
We can never thank the Italian people enough for inventing pizza and pasta. And you can enjoy these anytime with these easy-to-follow Italian recipes, while you take a sip of your wine! Bon Apetit!
Serves:
Ingredients
- 1 medium butternut squash, peeled, seeded, and diced
- 2 tablespoons olive oil, divided
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 ½ cups Arborio rice
- ½ cup white wine
- 4 cups vegetable or chicken broth
- Salt and pepper to taste
- 4 ounces Wensleydale cheese, crumbled
- Fresh parsley, chopped (for garnish)
Instructions
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Preheat the oven to 425°F (220°C).
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Place the diced squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper.
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Roast the squash in the preheated oven for 25-30 minutes, or until golden and tender.
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In a large saucepan, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened.
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Add the Arborio rice to the saucepan and stir to coat the grains with oil.
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Pour in the white wine and cook until the liquid is absorbed.
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Gradually add the vegetable or chicken broth, about 1 cup at a time, stirring constantly until each addition is absorbed before adding more. Continue cooking and stirring until the rice is creamy and tender, about 20-25 minutes.
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Stir in the roasted squash and season with salt and pepper to taste.
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Serve the risotto in bowls and top with crumbled Wensleydale cheese and chopped parsley.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 5g
- Cholesterol : 16mg
- Sodium : 780mg
- Total Carbohydrates : 64g
- Dietary Fiber : 6g
- Sugar : 4g
- Protein : 10g
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