Butternut Squash Risotto
A crisp fall day calls for a bowl of this Butternut Squash Risotto. It’s creamy, fall-flavored, and surprisingly easy to make! Perfect as an autumn dinner or side dish.
Servings: 6
Ingredients
- 3 cups vegetable broth or more as needed
- 2 tbsp olive oil
- 2 cups butternut squash diced small
- 1 large shallot diced
- 3 garlic cloves minced
- 2 tsp fresh sage chopped, plus more for garnish
- 1 tsp salt
- 1 cup arborio rice
- ½ cup dry white wine
- 2 tbsp butter
- ½ cup parmesan cheese freshly grated, plus more for garnish
- Salt and pepper
Instructions
- Pour the broth into a medium saucepan and heat it over medium-low. You want it to be warm but not boiling.
- Meanwhile, heat the olive oil in a large, deep skillet or dutch oven over medium heat. Once hot, add the butternut squash and sauté for 4 minutes, stirring frequently to prevent it from sticking to the pan.
- Add the shallot, garlic, sage, and salt and sauté for 4 more minutes.
- Next, add the rice and stir for 1 minute, then pour in the wine and stir until the warm has mostly absorbed.
- Ladle in 1 cup of the broth and simmer for 4-5 minutes until it’s absorbed. Continue this process, ladling in 1 cup of broth at a time, until all of the broth has been used. The whole process should take 20-25 minutes.
- Last, stir in the butter and cheese until melted. Garnish with additional fresh sage, parmesan, salt and pepper and enjoy!
Video
Notes
*Calories are per serving and are an estimation
*If you’d like to deepen the flavors in this dish, roast the butternut squash cubes in a 400ºF oven for 25 to 35 minutes instead. This will take its naturally sweet, nutty, and earthy flavors to the next level!
Nutrition
Calories: 276kcal | Carbohydrates: 35g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 1025mg | Potassium: 235mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5393IU | Vitamin C: 11mg | Calcium: 134mg | Iron: 2mg
