Butternut Squash Risotto
It may sound fancy, but this dish is easy to prepare! This recipe is a great option when you want something comforting on a cold winter’s day.
Prep time: 5 minutes
Cooking time: 35 minutes
4 cups butternut squash
1 clove garlic
2 tbsp. butter
12 oz. Arborio rice
6 cups chicken stock
3 sprigs thyme
1 tbsp. mascarpone (or cream cheese)
1 cup Parmesan cheese, grated
Olive oil, to coat the pan
Salt and pepper to taste
1. Finely chop the shallot and garlic. Cut squash into small cubes.
2. Heat olive oil in a large pan on medium heat. Once the pan is hot, add the shallot and sauté until translucent. Add the squash, butter, and thyme. Sauté on medium heat, stirring often until soft (around 10 minutes).
3. Add the garlic and sauté for about one minute until fragrant and softened.
4. Add the rice and stir to coat. Add a few ladles of chicken stock until the rice is just covered. Stir until the rice absorbs the liquid and add another ladle. Continue adding the chicken stock slowly until you’ve used added all six cups.
5. Let rice simmer until soft. The mixture should be thick and creamy.
6. Turn off the heat and add the mascarpone, Parmesan, and salt and pepper. Stir until fully mixed and serve.
Nutrition Facts (per ¼ cup): Calories: 623; Fat: 17 g; Protein: 23; Carbohydrates: 104 g; Cholesterol: 0 mg; Sodium: 87 mg
Related: Butternut Squash Linguine
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Reference: “Butternut Squash Risotto with Thyme.” Inside the Rustic Kitchen, 2019. Web. 17 Jan. 2020. <https://www.insidetherustickitchen.com/squash-risotto/>