Description
A comforting hug in a bowl, perfect for chilly nights or a special dinner. This dish combines the nutty sweetness of butternut squash with creamy Arborio rice for a rich, velvety texture.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups diced butternut squash
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/4 teaspoon saffron threads
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Keep your vegetable broth warm in a pot over low heat.
- In a large skillet, heat olive oil over medium heat until shimmering.
- Add onion and garlic; sauté for 2-3 minutes until fragrant.
- Add diced butternut squash and sauté for about 5 minutes.
- Stir in Arborio rice and toast for about a minute.
- Gradually add warm broth, one ladle at a time, stirring frequently until absorbed.
- At about 9-10 minutes, stir in saffron threads.
- After about 18-20 minutes, season with salt and pepper.
- Garnish with parsley before serving hot.
Notes
Serve with a light salad dressed in vinaigrette or alongside roasted vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: butternut squash, risotto, vegetarian, comfort food