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butternut-squash-risotto-recipe

Butternut Squash Risotto

A creamy, gluten-free risotto with butternut squash.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 2 cups Butternut squash, diced
  • 4 cups Chicken or vegetable broth Keep warm
  • 1 small Onion, finely chopped
  • 2 cloves Garlic, minced
  • ½ cup Parmesan cheese, grated
  • 2 tablespoon Olive oil
  • to taste Salt and pepper

Instructions 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
  2. Add the diced butternut squash and cook for about 5 minutes.
  3. Add the Arborio rice and stir to coat with the oil. Cook for 2-3 minutes.
  4. Gradually add the warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
  5. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.
  6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  7. Serve hot and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 600mg | Potassium: 500mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10000IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg

Keywords

Butternut Squash, Gluten-Free, Risotto
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