Easy Butternut Squash Risotto recipe
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Ingredients
- 5 cups vegetable broth 1 tablespoon olive oil 1 medium onion, finely chopped 1 ½ cups Arborio rice ½ cup dry white wine 1 pound mashed, cooked butternut squash 8 tablespoons finely shredded Parmesan cheese, divided 2 tablespoons chopped fresh sage salt and ground black pepper to taste
Nutrition Info
- 453.1 caloriescarbohydrate: 79.2 gcholesterol: 7.2 mgfat: 6.8 gfiber: 2.8 gprotein: 11.2 gsaturatedFat: 2.2 gservingSize: -sodium: 747.6 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Easy Butternut Squash Risotto
Directions
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Pour broth in a medium saucepan, cover, and heat over medium-low heat until warm, about 10 minutes.
Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 6 to 8 minutes. Add rice, cook and stir for 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 2 minutes. Add 1/2 cup warm broth and simmer, stirring frequently, until it is absorbed, about 5 minutes. Repeat with remaining broth, adding 1/2 cup at a time and stirring until all broth is absorbed and rice is tender and creamy, about 25 minutes more.
Meanwhile, puree cooked squash. Add pureed squash to rice with 6 tablespoons Parmesan cheese, sage, salt, and pepper. Stir until cheese is melted. Garnish with remaining Parmesan and serve immediately.