Créé avec l’IA
Butternut Squash Risotto
45 min 240 kcal par portion Moyen
Ingrédients
4 Portions
- Arborio rice1 cup
- olive oil2 tablespoons
- onion1 small
- garlic2 cloves
- butternut squash2 cups
- vegetable broth4 cups
- dry white wine1/2 cup
- Parmesan cheese1/4 cup
- butter2 tablespoons
- Saltto taste
- Pepperto taste
- nutmeg1/4 teaspoon
Instructions
- 1
Heat the olive oil in a large pan over medium heat.
- 2
Add the chopped onion and cook until translucent, about 5 minutes.
- 3
Add the minced garlic and cook for another minute.
- 4
Stir in the diced butternut squash and cook for about 5 minutes, until it starts to soften.
- 5
Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
- 6
Pour in the dry white wine and cook, stirring, until the wine is fully absorbed.
- 7
Begin adding the vegetable broth one cup at a time, stirring frequently and allowing each cup to be absorbed before adding the next. This process should take about 20 minutes.
- 8
Once the rice is creamy and cooked through, stir in the grated Parmesan cheese, butter, salt, pepper, and nutmeg.
- 9
Serve the risotto hot, garnished with additional Parmesan cheese if desired.
