Creato con AI
Butternut Squash Risotto
60 min Medio
Ingredienti
4 Porzioni
- Butternut squash1 whole
- Vegetable stock4 cups
- Arborio rice1 cup
- Small onion, finely chopped1 whole
- White wine1/2 cup
- Grated Parmesan cheese1/4 cup
- Unsalted butter2 tablespoons
- Saltto taste
- Pepperto taste
Istruzioni
- 1
Preheat the oven to 400°F (200°C). Peel, seed, and dice the butternut squash into 1/2-inch cubes.
- 2
Spread the squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes or until tender and lightly browned.
- 3
While the squash is roasting, bring the vegetable stock to a simmer in a saucepan. Keep it warm over low heat.
- 4
In a separate large pan, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 5
Stir in the arborio rice and cook for 1-2 minutes until the grains are well-coated and slightly toasted.
- 6
Pour in the white wine and stir until it is fully absorbed by the rice.
- 7
Add the warm vegetable stock one ladle at a time, stirring continuously, allowing the rice to absorb the stock before adding more. This process should take about 18-20 minutes. The rice should be al dente and creamy, not mushy.
- 8
Once the risotto is cooked, fold in the roasted butternut squash, grated Parmesan cheese, and additional salt and pepper to taste.
