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–+ servings

Butternut Squash And Leek Risotto

A creamy and flavorful risotto with butternut squash and leeks.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 2 cups Butternut squash, diced
  • 2 leeks Leeks, sliced white and light green parts only
  • 4 cups Vegetable broth
  • 1 cup Parmesan cheese, grated
  • 2 tablespoon Olive oil
  • 1 tablespoon Butter
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black pepper to taste

Instructions 

  1. Heat the olive oil and butter in a large saucepan over medium heat.
  2. Add the leeks and cook until softened, about 5 minutes.
  3. Add the butternut squash and cook for another 5 minutes.
  4. Add the Arborio rice and cook, stirring constantly, for 2 minutes.
  5. Gradually add the vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more.
  6. Continue this process until the rice is creamy and cooked through, about 20 minutes.
  7. Stir in the Parmesan cheese, salt, and black pepper. Serve hot.

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 800mg | Potassium: 500mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 200mg | Iron: 2mg

Keywords

Butternut Squash, Leek, Risotto
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