Risotto with Butternut Squash
Risotto • European
Description
Risotto with Butternut Squash
Ingredients
- Onion 1 head
- Olive Oil to taste
- Thyme 1 stem
- Butternut Squash 5 oz
- Rice 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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