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Butternut Squash Risotto

Cozy Butternut Squash Risotto: Fall's Creamy Delight

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Experience the warmth of fall with this creamy Butternut Squash Risotto, a delightful dish perfect for cozy gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 375
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons extra-virgin olive oil Adds richness and depth
  • 1 medium yellow onion Chopped for sweetness
  • 1 teaspoon sea salt Adjust to preference
  • 1 teaspoon freshly ground black pepper Adds warmth
For the Risotto
  • 3 cups butternut squash Cubed
  • 2 cloves garlic Finely chopped
  • 1 tablespoon minced rosemary or sage Choose based on preference
  • 1 cup uncooked Arborio rice Essential for creamy risotto
  • ½ cup dry white wine Can substitute with broth
  • 3-4 cups warmed vegetable broth Main cooking liquid
For the Garnish
  • 1 handful chopped parsley or small sage leaves Optional for presentation
  • ½ cup grated pecorino or Parmesan cheese Optional for extra creaminess

Equipment

  • Large skillet or Dutch oven

Method
 

Cooking Steps
  1. Heat the oil in a large skillet or Dutch oven over medium heat for 2 minutes until shimmering.
  2. Sauté the chopped onion with a pinch of salt and pepper for 2-3 minutes until translucent.
  3. Stir in the cubed butternut squash and sauté for 6-8 minutes until it begins to soften.
  4. Add the chopped garlic and minced rosemary or sage, sauté for an additional minute.
  5. Stir in the uncooked Arborio rice and cook for 1 minute to toast.
  6. Pour in the dry white wine, stirring continuously until mostly absorbed, about 1-3 minutes.
  7. Gradually add the warmed vegetable broth, ¾ cup at a time, stirring continuously for 20-25 minutes.
  8. Once creamy and the butternut squash is tender, adjust seasoning with salt and pepper.
  9. Remove from heat and garnish with parsley or sage and optional cheese, serve warm.

Nutrition

Serving: 1cupCalories: 375kcalCarbohydrates: 60gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 600mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 2000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Constant stirring during cooking is essential for achieving the creamy texture characteristic of risotto. Serve immediately for the best consistency.

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