EASY BUTTERNUT SQUASH RISOTTO

Easy Butternut Squash Risotto image

Simple and hearty butternut squash risotto dish.

Provided by Sara s

Categories Main Dish Recipes Rice Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 9

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Ingredients

5 cups vegetable broth
1 tablespoon olive oil
1 medium onion, finely chopped
1 ½ cups Arborio rice
½ cup dry white wine
1 pound mashed, cooked butternut squash
8 tablespoons finely shredded Parmesan cheese, divided
2 tablespoons chopped fresh sage
salt and ground black pepper to taste

Steps:

Pour broth in a medium saucepan, cover, and heat over medium-low heat until warm, about 10 minutes.
Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 6 to 8 minutes. Add rice; cook and stir for 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 2 minutes. Add 1/2 cup warm broth and simmer, stirring frequently, until it is absorbed, about 5 minutes. Repeat with remaining broth, adding 1/2 cup at a time and stirring until all broth is absorbed and rice is tender and creamy, about 25 minutes more.
Meanwhile, puree cooked squash. Add pureed squash to rice with 6 tablespoons Parmesan cheese, sage, salt, and pepper. Stir until cheese is melted. Garnish with remaining Parmesan and serve immediately.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 79.2 g, Cholesterol 7.2 mg, Fat 6.8 g, Fiber 2.8 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 747.6 mg, Sugar 5.3 g