Butternut Squash Risotto
Butternut Squash Risotto is a creamy rice dish. It's a hearty, nutritious and cozy side dish cooked on the stovetop without the need for constant stirring!
Servings: 4 servings
Equipment
Ingredients
- 4 cups low sodium vegetable broth divided
- 1 cup arborio rice
- 2 tablespoons olive oil
- 5 sage leaves chopped
- ½ small onion minced
- 1 clove garlic minced
- 2 cups butternut squash cubed, fresh or frozen
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup freshly grated parmesan cheese
Instructions
- Combine 3 cups vegetable broth and rice in a large bowl and allow it to stand for 10 minutes, stirring occasionally. Drain the rice, keeping the broth mixture separately, and let stand for an additional 10 minutes.
- Meanwhile, heat the olive oil in a saucepan over medium high heat. Add the sage and fry briefly, about 15 seconds. Add the onion and garlic, and cook until fragrant, about 2 minutes. Add the rice and toast with the onions for 2 more minutes. Add the butternut squash, previously strained liquid, salt, and black pepper to the pot and bring to a boil, reduce to a very low simmer. Cover pot and simmer until all the liquid has been absorbed, about 15-20 minutes, stirring 1-2 times.
- Add the parmesan cheese, and remaining 1 cup of broth, stir until the cheese has fully melted. Serve immediately.
Notes
Storage: Kept in an airtight container in the fridge, the risotto will last for a few days. To reheat it, I like to do so on the stovetop, adding a little broth or water and stirring it to make it creamy again.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Use other types of shredded cheese in place of parmesan cheese if you'd prefer. Gruyere would make a great choice here.
- To make it vegan, omit the Parmesan cheese.
Nutrition
Calories: 345kcal | Carbohydrates: 54g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 804mg | Potassium: 327mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7551IU | Vitamin C: 16mg | Calcium: 151mg | Iron: 3mg
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