Butternut Squash Risotto

Servings: 4 | Amount Per Serving: 1/4th

• Calories: 467 | Total Fat: 11g
• Carbohydrates: 80g | Saturated Fat: 7g
• Sugar:10g | Protein: 12g
• Sodium: 2563mg | Cholesterol: 28mg
• Dietary Fiber: 4g

• Prep Time: 40mins
• Cook Time: 40mins
• Total Time: 80mins

Ingredients

• 1) 1.5 cups butternut squash, peeled & cubed
• 2) 1 cup onion, diced
• 3) 8.5 cups vegetable broth, divided
• 4) 4 cloves garlic, divided
• 5) 1.5 cups arborio rice
• 6) 2 tablespoon butter
• 7) 3/4 cup milk
• 8) 1/2 cup parmesan cheese, grated
• 9) 0.25 teaspoon ground nutmeg
• 10) 0.5 teaspoon salt
• 11) 1 teaspoon black pepper

Steps

• 1) Add the butternut squash, ½ cup vegetable broth, milk and 2 cloves peeled garlic to a large pot over high heat and bring to a boil.
• 2) Reduce heat to medium and cook until the squash is fork tender, app. 20 minutes.
• 3) In the meantime, bring the additional 8 cups of vegetable broth to a boil in a large pot.
• 4) In a separate large skillet over medium heat, melt the butter.
• 5) Once the butter is melted, add the diced onion, saute 3-5 minutes, then add the remaining 2 cloves of garlic, minced, saute 1-2 minutes then add the rice.
• 6) Toast the rice in the skillet for 2-3 minutes, then begin adding the boiling vegetable broth to the rice 1 cup at a time.
• 7) Once the first cup of broth is absorbed into the rice, add the next cup and stir the risotto.
• 8) Continue this process until all of the broth has been absorbed and the risotto is nice and creamy.
• 9) Stir the parmesan cheese into the risotto.
• 10) At this point the butternut squash should be finished cooking.
• 11) Add the nutmeg, salt and pepper to the squash with the milk, vegetable broth and garlic, pour all of the above into a blender or food processor and puree.
• 12) Add the pureed squash to the risotto and stir to combine.
• 13) Reduce the heat on the stove to low and simmer 5-10 minutes, or until the pureed squash has been absorbed into the risotto. Serve immediately.

Notes

• 1) The butternut puree will look like there’s too much pureed squash at first, but don’t worry, it will absorb into the risotto and that’s what makes this recipe so creamy and dreamy!
• 2) Chicken broth or chicken stock can be used instead of vegetable broth.