Description
This delicious risotto comes together in about 30 minutes and is a creamy, comforting dish perfect for weeknights.
Ingredients
Scale
- 300g Butternut Squash (cubed)
- 30g Butter
- ½ Medium Onion (minced)
- 200g Arborio Rice
- 80ml Dry White Wine
- 1.2L Hot Chicken Stock
- 25g Grated Parmesan Cheese
- Salt and ground black pepper to taste
Instructions
- Steam the butternut squash for about 10-15 minutes until tender. Set aside.
- Melt the butter in a large skillet over medium heat, add minced onion, and sauté until translucent (about 5 minutes).
- Add Arborio rice, cooking and stirring for about 5 minutes to coat with butter.
- Pour in dry white wine and let simmer until absorbed (about 3-4 minutes).
- Mix in the mashed butternut squash and a third of the hot stock. Bring to a simmer and reduce heat.
- Gradually add the remaining stock, stirring occasionally until creamy and al dente (about 15-20 minutes).
- Fold in grated Parmesan and season with salt and pepper to taste.
- Serve warm, topped with extra Parmesan.
Notes
This risotto is customizable; feel free to add spinach, pumpkin, or leftover chicken as you prefer.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg