Butternut Squash Risotto

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Active Time: 35 minutes
Total Time: 35 minutes
Serves: 4

Ingredients

• 2 Tbsp olive oil
• 1 onion, finely chopped
• 1/2 medium butternut squash (about 1 lb), peeled and cut into 1/4-in. pieces
• 2 cloves garlic, finely chopped
• Kosher salt and pepper
• 3/4 cup Arborio rice
• 1 cup dry white wine
• 3 1/2 cups low-sodium chicken or vegetable broth
• 2 tsp fresh thyme
• 1/4 cup grated Romano (1 oz), plus more for serving

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
2. 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.
3. 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.
4. 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.

Yield

4 Servings

Nutrition Facts

Calories: 306
Fat: 10g
Saturated Fat: 3g
Cholesterol: 14mg
Sodium: 504mg
Carbohydrates: 44g
Dietary Fiber: 3g
Protein: 10g