Butternut Squash Risotto
Nutritional Information
45 mins
4 servings
Be the first to rate this!
Creamy risotto with roasted butternut squash and sage.
This recipe is originally for 4 servings. How many are you cooking for today?
Ingredients
- 1 cup arborio rice
- 1 butternut squash peeled and diced
- 1 onion finely chopped
- 4 cups vegetable broth
- 1 cup white wine
- 1 cup parmesan cheese (omit for vegan option)
- 3 tablespoons olive oil
- To taste to taste
Instructions
1
Roast butternut squash in olive oil at 400°F (200°C) for 25 minutes.
2
In a pot, sauté onions in olive oil until translucent.
3
Add arborio rice and stir for 1 minute.
4
Pour in white wine, stirring until absorbed. Gradually add broth, stirring until absorbed.
5
Stir in roasted squash and cheese, and adjust seasoning.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!