This butternut squash risotto recipe is a comforting, creamy dish that's loaded with vitamins and flavor. The sweetness of the squash combined with the savory parmesan cheese and the earthy sage makes for a delicious meal. It's perfect for a cozy dinner on a chilly evening.
Ingredients
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1 medium butternut squash
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1 cup arborio rice
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4 cups vegetable broth
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1 cup grated parmesan cheese
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1 tbsp olive oil
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1 tbsp butter
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1 small onion
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2 cloves garlic
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1 tsp sage
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1 tsp salt
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1 tsp pepper
Vegetarian
gluten-free
comfort food
Main Course
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- short description
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Peel and dice butternut squash.
Saute onion and garlic.
Add rice and squash.
Add broth gradually.
Stir in cheese and seasoning.
- detailed description
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Peel the butternut squash, remove the seeds, and cut it into small cubes.
Heat the olive oil and butter in a large pan. Add the diced onion and minced garlic and saute until they are soft and translucent.
Add the arborio rice to the pan and stir until it is coated with the oil and butter. Add the diced butternut squash.
Gradually add the vegetable broth, stirring constantly. Allow each addition of broth to be absorbed before adding the next.
When the rice is tender and the broth has been absorbed, stir in the grated parmesan cheese, sage, salt, and pepper. Serve warm.
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