Lunch: Butternut Squash Risotto

Recipe by Woman's Day Kitchen For an incredibly filling but calorie-conscious dish, try this quick risotto, featuring medium-grain Arborio rice punched up with butternut squash, grated Romano cheese, garlic and fresh thyme.

Ingredients

2 tbsp. olive oil
1 onion
1/2 medium butternut squash (about 1 lb)
2 clove garlic
Kosher salt and pepper
3/4 c. arborio rice
1 c. dry white wine
3 1/2 c. low-sodium chicken or vegetable broth
2 tsp. fresh thyme
1/4 c. grated Romano (1 oz)

Instructions

Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
Add the butternut squash, garlic, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until the squash is beginning to soften, 5 to 6 minutes. Stir in the rice and cook for 1 minute.
Add the wine and simmer until absorbed, 8 to 10 minutes. Add half the broth (1 3/4 cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
Add the remaining broth and simmer, stirring once, until the rice is tender and creamy and the broth has been absorbed, 8 to 10 minutes. Stir in the thyme and Romano. Serve with additional Romano, if desired.

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