Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and diced
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine (optional)
- 6 cups vegetable broth, heated
- ½ cup grated Parmesan cheese, plus more for serving
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh sage leaves for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 5 minutes until softened.
- Stir in minced garlic and diced butternut squash; cook for an additional 5-7 minutes until squash is slightly tender.
- Pour in 2 cups of heated vegetable broth; cover and let simmer for 15-20 minutes until butternut squash is tender.
- Add Arborio rice to the pot, stir to combine.
- If using, add white wine and stir until absorbed.
- Pour in remaining heated broth, one cup at a time, stirring constantly, allowing each to be absorbed before adding the next, for 20-25 minutes until rice is creamy and al dente.
- Remove from heat, stir in Parmesan cheese and butter, season with salt and pepper, garnish with sage leaves, and serve immediately.
Notes
- Always use hot broth for even cooking.
- Stir continuously to release starches and create creaminess.
- Taste and adjust seasoning as you go.
- Ensure rice is cooked al dente to avoid mushiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg