Butternut Squash Risotto
User Reviews
5
Butternut Squash Risotto
Description
This Butternut Squash Risotto begins by soaking arborio rice in vegetable broth to start hydrating the grains for even cooking. The rice is then drained and toasted with olive oil and fried sage, followed by onions and garlic for a fragrant base.
The rice returns to the pot with the liquid from soaking, plus butternut squash, salt, and pepper, simmering gently until the liquid is absorbed, and the rice is tender but retains slight bite. Adding Parmesan cheese and additional broth melts the cheese into a creamy finish, blending the nutty flavor of the squash with the richness of the cheese.
The completed risotto offers comforting textures from the cooked squash cubes along with the creamy, slightly al dente rice. It can be served immediately as a side or vegetarian main. Reheating on the stovetop with added broth helps restore its creamy consistency if needed.
Ingredients
- 4 cups vegetable broth divided, low sodium
- 1 cup arborio rice
- 2 tablespoons olive oil
- 5 sage chopped, leaves
- ½ small onion minced
- 1 clove garlic minced
- 2 cups butternut squash cubed, fresh or frozen
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup Parmesan Cheese freshly grated
Instructions
- Combine 3 cups vegetable broth and rice in a large bowl and allow it to stand for 10 minutes, stirring occasionally. Drain the rice, keeping the broth mixture separately, and let stand for an additional 10 minutes.
- Meanwhile, heat the olive oil in a saucepan over medium high heat. Add the sage and fry briefly, about 15 seconds. Add the onion and garlic, and cook until fragrant, about 2 minutes. Add the rice and toast with the onions for 2 more minutes. Add the butternut squash, previously strained liquid, salt, and black pepper to the pot and bring to a boil, reduce to a very low simmer. Cover pot and simmer until all the liquid has been absorbed, about 15-20 minutes, stirring 1-2 times.
- Add the parmesan cheese, and remaining 1 cup of broth, stir until the cheese has fully melted. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator; reheat on the stovetop with added broth or water to regain creaminess.
- Other shredded cheeses like Gruyere can replace Parmesan for a different flavor profile.
- To prepare a vegan version, omit the Parmesan cheese from the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 11mg | 4% |
| Sodium | 804mg | 34% |
| Potassium | 327mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 7551IU | 151% |
| Vitamin C | 16mg | 18% |
| Calcium | 151mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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