Butternut Squash Risotto
Indulge in the creamy goodness of Butternut Squash Risotto. This comforting dish is packed with flavor and perfect for a cozy night in!
Servings: 6 people
Calories: 375kcal
Ingredients
- 3 tablespoons unsalted butter
- 2 cups (410 g) butternut squash, peeled, cut into ¼-inch cubes
- 1 medium shallot, finely diced
- 1 teaspoon garlic, minced
- 1 ½ cups (295.5 g) Arborio rice
- ½ teaspoon kosher salt
- ½ cup dry white wine
- 4 cups (960 g / 32 ounces) hot chicken broth
- ¼ cup (59.5 g) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese, plus more for serving
- fresh parsley, chopped, for garnish
Instructions
- In a medium skillet over medium heat, melt butter. Add the cubed butternut squash and diced shallots. Cook, stirring occasionally, until tender, about 6-8 minutes.
- Add garlic. Cook for 1 more minute.
- Add the Arborio rice and salt to the skillet, stirring to coat the rice with the butter and vegetables. Cook for 1 minute, or until the rice is lightly toasted.
- Pour in the wine and reduce the heat to a simmer. Cook, stirring occasionally, until most of the wine has been absorbed by the rice, about 2-3 minutes.
- Begin adding the hot chicken broth, ½ cup at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ½ cup. Continue this process until all of the broth has been absorbed and the risotto is tender, but still slightly firm to the bite (al dente) and creamy, 30-35 minutes.
- Add heavy cream and parmesan, stirring until melted and heated through.
- Remove from heat. Garnish with freshly chopped parsley and more Parmesan cheese, if desired. Serve immediately.
Nutrition
Serving: 1portion | Calories: 375kcal