Butternut Squash Risotto
Butternut Squash Risotto is savory with a little bit of sweet, perfect for dinner parties or a special occasion!
Foto: Spend With Pennies
Bahan-bahan
- 2 cups butternut squash (½" cubed, about 1 pound)
- 2 tablespoons olive oil (divided)
- ½ cup diced onion
- 1 cup arborio rice
- ½ cup white wine (or extra broth)
- ¼ teaspoon ground sage
- 4 cups chicken broth (divided, or as needed)
- ¼ cup shredded Parmesan cheese
Langkah-langkah
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Preheat oven to 375°F.
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Cut the squash in half lengthwise and scoop out the seeds. Brush with 1 tablespoon olive oil. Season with salt & pepper. Place squash on a baking pan cut side up and 55-60 minutes or until tender. Scoop squash out and cut into cubes.
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Add remaining olive oil and onion to a pan over medium heat. Cook until onion begins to soften, about 3 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes longer.
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Add wine and cook until evaporated while stirring. Add squash and sage.
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Warm the broth in the microwave.
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Add warmed broth ½ cup at a time stirring until evaporated after each addition. This will take about 20-25 minutes, the squash will begin to break up as the rice is stirred. Continue adding broth allowing it to evaporate after each addition until the rice is tender and creamy.
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Taste and add salt & pepper as needed, garnish with parmesan cheese.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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