Butternut Squash Risotto Skinnytaste

A delicious and creamy risotto featuring butternut squash, perfect for a cozy dinner. This recipe is a lighter version of the classic comfort food, adapted from Skinnytaste.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 4 cups reduced sodium chicken or vegetable broth
• 1/2 cup dry white wine
• 2 cups diced butternut squash
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

Heat the olive oil in a big skillet over medium heat

Add the onion and garlic and cook for about 3 minutes, or until softened

Stir the Arborio rice continuously for about two minutes, or until it becomes lightly toasted

Stirring constantly, cook until the wine is absorbed

Pour in one cup of broth and stir to almost absorb

Add broth again and stir often until rice is creamy and soft, about 20 minutes

Add the chopped butternut squash during the final five minutes of cooking

Take off the stove, mix in the Parmesan cheese, and add salt and pepper to taste

Before serving, garnish with chopped parsley