Butternut Squash Risotto
A creamy and comforting risotto with roasted butternut squash that feels a little fancy without much fuss.
Ingredients
Main Ingredients
- 1 cup Arborio rice Don't substitute with regular rice.
- 2 cups cooked butternut squash Roasted is best.
- 1 small yellow onion, chopped Alternatively, a shallot can be used.
- 3-4 cups veggie or chicken broth Keep it simmering on the stove.
- 2 tablespoons olive oil Butter can be used for a richer flavor.
- 1/2 cup grated Parmesan cheese Fresh is best, but pre-grated works too.
- to taste Salt and pepper
- pinch nutmeg Optional, but recommended.
Instructions
Preparation
- Warm a splash of olive oil in a big pan.
- Add the onion and let it soften, making sure it doesn’t brown.
- Stir in the Arborio rice and toast it for a minute or two until it starts to snap and crackle.
- Start adding the warm broth a bit at a time, stirring often but not continuously.
- Once the rice is getting tender, fold in the butternut squash.
- Break up the squash with a spoon, leaving some soft chunks.
- Finish with grated Parmesan, season with salt and pepper, and optionally swirl in some butter for extra creaminess.
Notes
Store leftovers in the fridge and add a splash of broth or water when reheating to restore creaminess. Freezing is an option, but consume within a month for best quality.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 9gFat: 10gSaturated Fat: 2gSodium: 500mgFiber: 5gSugar: 4g
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