Butternut Risotto Recipe
arborio rice simmered with butternut squash, chicken stock & parmesan
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Squash
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced butternut squash and cook until tender, about 10-12 minutes. Remove from the pot and set aside.
- 2
Sauté Aromatics
In the same pot, add another tablespoon of olive oil. Sauté the chopped onion and minced garlic until translucent and fragrant, about 5 minutes.
- 3
Toast the Rice
Add the Arborio rice to the pot and stir for about 2 minutes until the rice is lightly toasted.
- 4
Add Stock Gradually
Pour in 1 cup of the chicken stock, stirring frequently until the liquid is absorbed. Repeat this process, adding one cup of stock at a time, allowing the rice to absorb the liquid before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
- 5
Combine and Season
Once the rice is cooked, return the butternut squash to the pot. Stir in the grated Parmesan cheese, salt, and black pepper to taste. Mix well until the cheese is melted and the risotto is creamy.
- 6
Serve
Garnish with fresh parsley and serve hot.
