Butternut Squash …Butternut Squash RisottoButternut Squash Risotto
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 3 cups vegetable broth, warmed
- 1/4 teaspoon nutmeg
- 1 butternut squash, peeled and cubed
- salt and pepper to taste
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Steps
- Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until softened.
- Add rice and stir to coat with oil. Cook for 2 minutes.
- Add 1/2 cup of the broth at a time, stirring constantly until it is absorbed before adding more. Continue until all of the broth has been used.
- Stir in the nutmeg, squash cubes, salt and pepper.
- Cover pan with a lid and reduce heat to low. Simmer for 25 minutes or until all liquid has been absorbed.
- Serve hot.
Tags
butternut squash
risotto
vegetarian
dinner
Italian food
Copyright 2023 Ben Bergstein