Creamy Butternut Squash Risotto Recipe

Ingredients

• 2 cups cubed butternut squash
• 2 tablespoons butter
• 0.5 onion, minced
• 1 cup Arborio rice
• 0.33 cup dry white wine
• 5 cups hot chicken stock
• 0.25 cup grated Parmesan cheese
• salt and ground black pepper to taste

Instructions

1. Steam the squash in a steamer basket set in a saucepan with water just below the basket's bottom. Cover, bring to a boil, and steam until the squash is tender, approximately 10 to 15 minutes. Drain and mash the squash with a fork in a bowl.
2. Melt butter in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 2 minutes until it begins to soften. Then, stir in the rice and continue cooking and stirring until the rice appears glossy and the onion starts to brown around the edges, about 5 minutes more.
3. Pour in the white wine and cook, stirring constantly, until the wine has evaporated completely. Stir in the mashed squash and 1/3 of the hot chicken stock, then reduce the heat to medium.
4. Cook and stir until the chicken stock has been fully absorbed into the rice, which should take around 5 to 7 minutes. Add 1/2 of the remaining chicken stock, and continue stirring until absorbed. Finally, pour in the remaining stock and continue stirring until the risotto reaches a creamy consistency.
5. Stir in the Parmesan cheese and season with salt and pepper to taste.

Nutrition

• Calories: 343 kcal
• Fat Content: 8 g
• Fiber Content: 2 g
• Sugar Content: 3 g
• Sodium Content: 979 mg
• Protein Content: 7 g
• Cholesterol Content: 21 mg
• Carbohydrate Content: 57 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g