Risotto with Butternut Squash
⏳ Time
45 minutes
🥕 Ingredients
7
🍽️ Servings
2
Description
Risotto with Butternut Squash
Ingredients
- Onion - 1 head
- Olive Oil - to taste
- Thyme - 1 stem
- Butternut Squash - 5.3 oz
- Rice - 3.5 oz
- Vegetable Broth - 20 fl oz
- Grated Parmesan cheese - 2 tablespoons
Step by Step guide
Step 1
Sauté the onion in 1 tablespoon of olive oil until soft (do not allow it to darken). Add thyme, squash, and rice, and mix well to coat all ingredients in oil.
Step 2
Add a couple of ladles of broth and bring to a boil. Simmer, stirring, until almost all the liquid has evaporated.
Step 3
Add the remaining broth in portions, after each portion has evaporated, and simmer until the squash is soft; the rice should remain al dente, and the consistency should be creamy. Season with salt.
Step 4
Divide onto 2 plates and sprinkle with Parmesan.
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