Go Back
–+ servings

Butternut Squash Risotto

A creamy and delicious butternut squash risotto perfect for a cozy dinner.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 medium butternut squash peeled and cubed
  • 1 cup Arborio rice
  • 4 cups chicken broth warmed
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • ½ cup white wine optional
  • ½ cup Parmesan cheese grated
  • 2 tablespoon olive oil
  • to taste salt and pepper

Instructions 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
  2. Add the butternut squash and cook until it starts to soften, about 5-7 minutes.
  3. Add the Arborio rice and stir to coat with the oil. Cook for 1-2 minutes.
  4. Pour in the white wine (if using) and cook until the liquid is absorbed.
  5. Begin adding the warmed chicken broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth. Continue until the rice is creamy and cooked through, about 20-25 minutes.
  6. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 800mg | Potassium: 500mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10000IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg

Keywords

Butternut Squash, Comfort Food, Risotto
Tried this recipe?Let us know how it was!