Butternut Squash Risotto

This Butternut Squash Risotto is a delicious way to cook rice, the squash gives a pleasant fall aroma to it alongside the white wine. This butternut squash risotto has a delightful creamy texture and a great flavor and makes a great choice  for a fall dinner or lunch.

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Butternut Squash Risotto

5 from 1 vote

This Butternut Squash Risotto is a delicious way to cook rice, the squash gives a pleasant aroma to it alongside the white wine.

Servings 4 servings

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

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Ingredients

  

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• 1 medium squash, cut in 1/2 inch pieces
• 1 onion, diced
• 1/2 red pepper, diced
• 2 garlic cloves, minced
• 1 cup rice
• 1 cup white wine
• 2 cups vegetable stock
• 1/2 tsp dried sage
• salt and freshly ground black pepper
• Parmesan Cheese

Instructions

 

• Cut the squash in half, remove seeds and fibers and place them cut side down on a roasting pan along with 1/2 cup of water. Bake at 180 C (350 F) for about 40-50 minutes until tender. Remove peel and cut in small 1/2 inch pieces.
• In a sauce pan heat oil over medium-high heat. Cook onion for about 5 minutes until soft. 
• Add red pepper, garlic and rice and cook for another 5 minutes. Add the white wine and allow to evaporate. Add gradually the vegetable stock, salt, pepper and sage. Simmer until the rice is tender and all the liquid has evaporated.Stir constantly. 
• Add the prepared squash. Mix well and serve with Parmesan cheese on top. 

Nutrition

Serving: 1gCalories: 244kcalCarbohydrates: 44.2gProtein: 4.5gFat: 0.5gSugar: 3.2g

Calories: 244kcal

Course: Main Course

Cuisine: Italian

Keyword: butternut squash, main dish, risotto, salt, vegetarian dish