Butternut Squash Risotto
This cozy bowl of market-inspired butternut squash risotto is a rich and creamy combination of fall season flavors without the cream. In this recipe, I’m going to show you how to turn a handful of healthy ingredients into an equally healthy dish – disguised as pure decadence – and I think you’re going to love it as much as I do!
Ingredients
Instructions
Peel and shred the butternut squash in a food processor or hand grater. A ½ pound squash will make about 4 cups.
Peel and mince one clove of garlic. Clean and trim one leek.
Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.
Add the chopped leek and cook until wilted and soft.
Add the minced garlic to the pan, stirring until fragrant but not browned.
Add 2 cups of risotto-style rice (Spanish Bomba or Italian arborio) to the pan, followed by 4 cups of shredded squash. And stir until well-blended. Then add two sprigs of Rosemary and a healthy pinch of sea salt.
Slowly start adding the liquid ingredients, beginning with 1/2 cup of white wine and 5-6 cups of hot vegetable broth, one ladleful at a time.
Continuously stir the rice as you add the broth to ensure it absorbs evenly.
Wait until each ladleful is completely absorbed before adding another.
Add the zest and juice of one lemon to the risotto as it continues to come together.
Keep stirring until the broth has been fully absorbed and the risotto reaches a creamy and saucy consistency.
Remove the pan from the heat and let the rice continue to absorb the liquid while you set the table.
Top with roasted pistachios and a sprinkle of Parmesan cheese for a non-vegetarian option. For a vegetarian option, use nutritional yeast instead of Parmesan cheese.
Serve and enjoy this cozy bowl of market-inspired butternut squash risotto!
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
