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