Description
Creamy risotto with roasted garlic and butternut squash.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups butternut squash, diced
- 1 head of garlic
- 4 cups vegetable broth
- 1 cup onion, chopped
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the top off the garlic head and drizzle with olive oil. Wrap in foil and roast for 30 minutes.
- In a pot, heat vegetable broth and keep warm.
- In a large saucepan, heat olive oil over medium heat. Add onion and sauté until translucent.
- Add Arborio rice to the pan, stirring for 1-2 minutes.
- Add 1 cup of warm broth to the rice. Stir until absorbed.
- Continue adding broth, one cup at a time, until rice is creamy and al dente.
- Once the garlic is roasted, squeeze it into the risotto. Stir in butternut squash and Parmesan cheese.
- Season with salt and pepper. Serve warm.
Notes
- Use homemade broth for better flavor.
- Adjust cheese quantity based on preference.
- Can be served as a main dish or a side.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: roasted garlic and butternut squash risotto