Cozy Butternut Squash Risotto Bliss
A creamy and savory risotto with roasted butternut squash, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 1 medium butternut squash, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese Use vegetarian if preferred
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
Preparation
- Start by peeling and dicing your butternut squash into small cubes, ensuring uniform size for even cooking.
- Finely chop the onion and mince the garlic.
Cooking
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Toss in the diced butternut squash and stir well. Cook for about 5-7 minutes until the squash begins to soften.
- Add the Arborio rice to the skillet and stir it around to toast the grains lightly, about 2 minutes.
- Begin pouring in the vegetable broth, one ladle at a time. Stir frequently and allow the rice to absorb most of the broth before adding more.
- Continue this process until you’ve used all 4 cups of broth and the rice is al dente, which should take about 18-20 minutes.
- Remove the skillet from heat and fold in the grated Parmesan cheese. Add salt and pepper to taste.
- Dish out the risotto into bowls and finish with a sprinkle of fresh sage leaves.
Notes
If you have leftovers, store in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Reheat on the stove over low heat, adding vegetable broth or water as needed.