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Butternut Squash Risotto
Serves 4 |
Filled with yummy autumn flavors.
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Ingredients:
| 1 tablespoon extra-virgin olive oil |
| 1 yellow onion, chopped |
| Sea salt, to taste |
| Ground black pepper, to taste |
| 1 butternut squash, cubed |
| 1 cup Arborio rice |
| 2 cloves garlic, finely chopped |
| 1 teaspoon minced rosemary |
| 1/2 cup dry white wine |
| 4 cups vegetable broth |
| Grated Parmesan cheese, for serving |
Directions:
- Pour the olive oil into a large skillet. Bring to medium heat. Once hot, add the yellow onion then season with sea salt and black pepper. Cook for 2-3 minutes, stirring frequently.
- Add the butternut squash to the skillet. Cook and stir for 6-8 minutes.
- Add the Arborio rice, garlic, and rosemary. Stir then let cook untouched for 1 minute, then pour in the white wine. Stir and cook for 3 minutes.
- Pour 1/2 cup of vegetable broth into the skillet. Cook and stir until the broth is absorbed. Continue the process of adding 1/2 cup of vegetable broth and cooking until absorbed.
- Transfer the risotto to serving plates. Sprinkle Parmesan over top. Enjoy!
| Main Ingredient: | Butternut Squash, Rice |
| Cooking Method: | Skillet |
| Course: | Side |
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