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Pumpkin-Shaped Butternut Squash Risotto: Enjoy Fall’s Comfort!

Pumpkin-Shaped Butternut Squash Risotto: A Festive and Cozy Fall Dish
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A delightful and festive risotto shaped like a pumpkin, perfect for celebrating the flavors of fall.

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 chopped onion and garlic, sauté until translucent.
  3. Add the diced butternut squash and cook for about 5 minutes until slightly tender.
  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 until the rice is creamy and al dente, about 18-20 minutes.
  8. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
  9. Shape the risotto into a pumpkin shape on a serving plate and garnish with fresh sage leaves.

Notes

  • For a vegan version, omit the Parmesan cheese or use a vegan alternative.
  • Feel free to add other seasonal vegetables for extra flavor.
  • This dish can be made ahead of time and reheated before serving.

Nutrition

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