If you're looking for a comforting and hearty meal, look no further than this Butternut Squash Risotto recipe. Loaded with tender butternut squash, rich Parmesan cheese, and creamy Arborio rice, this dish is sure to satisfy your cravings.
Ingredients
- 1 small butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.2. Add the diced butternut squash and Arborio rice to the pot and stir to coat with the oil. Cook for 2-3 minutes, stirring frequently.
3. Gradually add the vegetable broth, one cup at a time, stirring constantly. Allow the rice to absorb each cup of broth before adding the next.4. Continue cooking and stirring until the rice is tender and the butternut squash is cooked through, about 20-25 minutes.
5. Remove the pot from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.6. Serve the risotto hot, garnished with additional Parmesan cheese and fresh herbs if desired.
