Butternut Squash Risotto
Serves 1
Directions
- 1Place chopped butternut squash on a baking tray with fresh thyme, garlic cloves, salt, and olive oil.
- 2Roast the squash in the oven.
- 3Sauté diced onion in olive oil in a pan.
- 4Add arborio rice to the pan and toast.
- 5Deglaze the pan with white wine.
- 6Gradually add hot vegetable broth to the rice, stirring until absorbed.
- 7Blend the roasted squash with some vegetable broth until smooth.
- 8Stir the pureed squash into the risotto.
- 9Add butter and grated parmesan to the risotto and stir to combine.
- 10Plate the risotto and garnish with fried sage, walnuts, pumpkin seeds, and shaved parmesan.
Ingredients
- butternut squash, chopped
- fresh thyme, sprigs
- garlic, clove
- salt
- olive oil
- onion, diced
- arborio rice
- white wine
- vegetable broth
- butter
- parmesan cheese, grated
- fresh sage leaves (optional)
- walnuts (optional)
- pumpkin seeds (optional)
- slices parmesan cheese, shaved
