Butternut Squash Risotto
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Unrated
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 people
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Calories
375 kcal
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Course
Side Dish
Butternut Squash Risotto
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Indulge in the creamy goodness of Butternut Squash Risotto. This comforting dish is packed with flavor and perfect for a cozy night in!
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Ingredients
- 3 tablespoons butter unsalted
- 2 cups butternut squash peeled, cut into ¼-inch cubes, 410 g
- 1 medium onion finely diced, or shallot
- 1 teaspoon garlic minced
- 1 ½ cups arborio rice 295.5 g
- ½ teaspoon kosher salt
- ½ cup white wine dry
- 4 cups chicken broth 960 g / 32 ounces, hot
- ¼ cup heavy cream 59.5 g
- 1 cup Parmesan Cheese plus more for serving, 100 g, freshly grated
- parsley chopped, for garnish, fresh
Instructions
- In a medium skillet over medium heat, melt butter. Add the cubed butternut squash and diced shallots. Cook, stirring occasionally, until tender, about 6-8 minutes.
- Add garlic. Cook for 1 more minute.
- Add the Arborio rice and salt to the skillet, stirring to coat the rice with the butter and vegetables. Cook for 1 minute, or until the rice is lightly toasted.
- Pour in the wine and reduce the heat to a simmer. Cook, stirring occasionally, until most of the wine has been absorbed by the rice, about 2-3 minutes.
- Begin adding the hot chicken broth, ½ cup at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ½ cup. Continue this process until all of the broth has been absorbed and the risotto is tender, but still slightly firm to the bite (al dente) and creamy, 30-35 minutes.
- Add heavy cream and parmesan, stirring until melted and heated through.
- Remove from heat. Garnish with freshly chopped parsley and more Parmesan cheese, if desired. Serve immediately.
Nutrition Information
Show Details
Serving
1portion
Calories
375kcal
(19%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 375kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
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