Festive Autumn Harvest Dinner: Savory Butternut Squash Risotto
This savory butternut squash risotto is the perfect comforting dish for a festive gathering, blending creamy textures with a hint of nutmeg and sage.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups arborio rice or any short-grain rice
- 4 cups vegetable broth low sodium
- 1 lb butternut squash peeled and diced
- 1 medium onion finely chopped
- 2 tbsp olive oil
- 0.5 cup Parmesan cheese grated
- 1 tsp fresh sage chopped
- 0.25 tsp nutmeg freshly grated
- to taste salt and pepper
Instructions
Preparation Steps
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add the diced butternut squash to the pot and cook for about 5 minutes, stirring occasionally.
- Stir in the arborio rice, allowing it to toast slightly for about 2 minutes.
- Gradually add the vegetable broth, one cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
- Once the rice is tender and creamy, remove from heat. Stir in Parmesan cheese, sage, nutmeg, and season with salt and pepper to taste.
Notes
For a richer flavor, consider adding a splash of white wine before the first addition of broth.