Vegetarian Butternutsquash Risotto
Description
Feminine and adventurous, meant for the bold palates who crave an authentic experience.
Ingredients
Instructions
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In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
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Add the butternut squash, sautéing until it starts to soften, around 5 minutes.
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Stir in the Arborio rice, ensuring every grain is coated with the oil.
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Pour in the white wine, stirring until mostly absorbed.
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Begin adding the warm vegetable broth a ladle at a time, stirring and waiting until each ladle is absorbed before adding the next.
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Continue this process until the rice is creamy and the butternut squash is tender
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If desired, stir in the Parmesan cheese until melted and combined.
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Season with salt and pepper to taste, and garnish with fresh parsley.
- Amount Per Serving
- Calories 525kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 4g20%
- Cholesterol 10mg4%
- Sodium 500mg21%
- Potassium 620mg18%
- Total Carbohydrate 90g30%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitutions:
- Arborio Rice: Can be replaced with Carnaroli rice.
- Parmesan: Nutritional yeast for a dairy-free option.
Pairing:
- A crisp white wine or a light salad with a lemon vinaigrette.
Tip:
- Always add the broth one ladle at a time to achieve the creamiest texture.
