Butternut Squash Risotto recipe - ingredients, nutrition and when to eat it
An Italian rice dish made by slowly cooking rice with butternut squash, which has a gentle sweetness like kabocha.
An Italian rice dish made by slowly cooking rice with butternut squash, which has a gentle sweetness like kabocha. The rice turns tender, with Parmesan adding a rich, savory flavor—lovely for lunch or dinner on a cool day.
Western · 40 minutes to cook
Tips: Keep the stock warm and add it a little at a time so the rice cooks evenly.
Tips: Mash some of the squash with a spoon and stir it in for a creamier sauce.
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Ingredients (1 serving)
- Butternut squash — 120 g
- Rice — 70 g
- Parmesan cheese — 15 g
- Onion — 0.3 pc
- Butter — 1 tsp
- Olive oil — 1 tsp
- Vegetable stock — 350 ml
- Salt — 0.5 g
- Ground black pepper — 0.2 g