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Butternut Squash Risotto (Quick Version)

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Butternut squash risotto is the ultimate comfort dish, blending creamy arborio rice with the sweet and nutty flavors of roasted butternut squash. This quick version offers a delightful balance of textures and tastes, making it perfect for weeknight dinners or special occasions. With a touch of parmesan cheese and aromatic garlic, this risotto creates a satisfying meal that will warm your heart and please your palate.

Ingredients

Scale
  • 1 cup arborio rice
  • 2 cups butternut squash (peeled and diced)
  • 4 cups vegetable broth (warmed)
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • 2 tbsp olive oil
  • ½ cup grated parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Prepare your ingredients by peeling and dicing the butternut squash. Finely chop the onion and mince the garlic. Keep vegetable broth warm on the stove.
  2. In a large pan over medium heat, add olive oil and sauté chopped onion until translucent (about 5 minutes). Add minced garlic for another minute.
  3. Stir in arborio rice, coating it well with the oil. Toast for about 2 minutes until slightly translucent.
  4. Mix in butternut squash cubes and gradually add ½ cup of warm vegetable broth, stirring until absorbed. Repeat until about 4 cups of broth are used.
  5. Continue stirring until risotto reaches a creamy consistency (about 18-20 minutes). Adjust thickness with additional broth as needed.
  6. Remove from heat and stir in grated parmesan cheese along with salt and pepper to taste. Serve warm.

Nutrition

Keywords: For a vegan option, substitute parmesan cheese with nutritional yeast. To enhance flavors, consider adding fresh herbs like thyme or sage or spices like nutmeg.

Find it online: https://flavorinside.com/creamy-butternut-squash-risotto-quick-version-recipe/