Butternut Squash Risotto
Serves 415 mins prep60 mins cook
This creamy butternut squash risotto offers cheesy comfort without the hassle of constant stirring. Simple to prepare, it involves sautéing onions and garlic, then baking with veggie broth and Arborio rice, complemented by roasted butternut squash and pecorino cheese.
0 servings
What you need
Instructions
1: Sauté 1 diced onion in oil in a Dutch oven until soft. 2: Add garlic and cook for a few more minutes. 3: Add 3 cups of vegetable broth and 1 cup of water. 4: Stir in 1.5 cups of Arborio rice and bring to a boil. 5: Cover with a lid and place into the oven at 375°F. 6: Peel and chop a small butternut squash, then toss with oil, salt, and pepper. 7: Place the butternut squash into the oven. 8: Bake both for 60 minutes. 9: Remove from the oven and stir in 1 more cup of broth, cooked butternut squash, and shredded pecorino. 10: Top with sea salt, pepper, and red chili flakes.View original recipe