Butternut Squash Risotto

🛒 Ingredients

• Butternut Squash, cooked 70 g · 27 kcal
• Arborio Rice 49 g · 176 kcal
• Vegetable Broth 175 g · 6 kcal
• Onion 21 g · 8 kcal
• Garlic 1 g · 2 kcal
• Dry White Wine 14 g · 11 kcal
• Parmesan Cheese, grated 11 g · 42 kcal
• Unsalted Butter 6 g · 41 kcal
• Olive Oil 3 g · 29 kcal

👨‍🍳 Instructions

1. Peel and dice the butternut squash into 1/2-inch cubes. Heat a tablespoon of olive oil in a large pan over medium heat, add the squash, and cook for 8-10 minutes until tender and slightly caramelized; set aside.
2. In the same pan, melt half of the butter and add the chopped onion. Sauté for 5-7 minutes until softened and translucent, then add the minced garlic and cook for another minute until fragrant.
3. Add the Arborio rice to the pan and toast for 1-2 minutes, stirring constantly, until the edges of the grains become translucent.
4. Pour in the white wine and stir until it has completely evaporated. Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding the next.
5. Continue this process for 20-25 minutes until the rice is al dente and the risotto is creamy. Stir in the cooked butternut squash.
6. Remove the pan from the heat, stir in the remaining butter and grated Parmesan cheese until fully incorporated and melted. Season with salt and freshly ground black pepper to taste.
7. Serve the butternut squash risotto immediately, garnished with a few fresh sage leaves or extra grated Parmesan, if desired.