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Pumpkin-Shaped Butternut Squash Risotto: Try This Cozy Recipe!

Pumpkin-Shaped Butternut Squash Risotto: A Festive and Cozy Fall Dish
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A festive and cozy fall dish that combines the creamy texture of risotto with the sweet flavor of butternut squash, shaped like a pumpkin for a fun presentation.

Ingredients

Scale
  • 1 cup Arborio rice
  • 2 cups butternut squash, diced
  • 4 cups vegetable broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh sage leaves for garnish

Instructions

  1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
  2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
  3. Add the diced butternut squash and cook for about 5 minutes until slightly softened.
  4. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
  5. Pour in the white wine and stir until absorbed.
  6. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
  7. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
  8. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
  9. To serve, shape the risotto into pumpkin shapes and garnish with fresh sage leaves.

Notes

  • For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
  • Feel free to add other vegetables like peas or spinach for added nutrition.
  • This dish can be made ahead of time and reheated gently before serving.

Nutrition

Find it online: https://howeats.com/pumpkin-shaped-butternut-squash-risotto-recipe/