For 4 Servings:
1 butternut squash, peeled and diced
1 onion, finely diced
2 cloves of garlic, minced
2 cups of Arborio rice
4-5 cups of chicken or vegetable broth
1/2 cup of grated Parmesan cheese
2 tablespoons of olive oil
1 tablespoon of butter
Salt and pepper to taste
Optional herbs (such as thyme, rosemary)
1. Preheat oven to 375°F (190°C). Toss the diced butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes or until tender.
2. In a pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent.
3. Add the minced garlic and sauté for 1-2 minutes.
4. Add the Arborio rice and stir to coat the rice in the oil. Cook for 1-2 minutes or until the rice becomes opaque.
5. Slowly add the broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladle.
6. Continue cooking and stirring until the rice is cooked through and creamy.
7. Add the roasted butternut squash and grated Parmesan cheese. Stir until the cheese is melted and well combined.
8. Add 1 tablespoon of butter and optional herbs (such as thyme, rosemary)
9. Season with salt and pepper to taste.
10. Serve and enjoy!
For 4 Servings:
1 butternut squash, peeled and diced
1 onion, finely diced
2 cloves of garlic, minced
2 cups of Arborio rice
4-5 cups of chicken or vegetable broth
1/2 cup of grated Parmesan cheese
2 tablespoons of olive oil
1 tablespoon of butter
Salt and pepper to taste
Optional herbs (such as thyme, rosemary)
1. Preheat oven to 375°F (190°C). Toss the diced butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes or until tender.
2. In a pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent.
3. Add the minced garlic and sauté for 1-2 minutes.
4. Add the Arborio rice and stir to coat the rice in the oil. Cook for 1-2 minutes or until the rice becomes opaque.
5. Slowly add the broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladle.
6. Continue cooking and stirring until the rice is cooked through and creamy.
7. Add the roasted butternut squash and grated Parmesan cheese. Stir until the cheese is melted and well combined.
8. Add 1 tablespoon of butter and optional herbs (such as thyme, rosemary)
9. Season with salt and pepper to taste.
10. Serve and enjoy!
