Risotto with butternut squash

2 servings

45 minutes

Pumpkin risotto is an exquisite dish of European cuisine that combines the creaminess of texture with the natural sweetness of pumpkin. Its history traces back to the Italian tradition of making risotto, where the right technique for cooking rice gives the dish a velvety consistency. The pumpkin adds a light nutty note complemented by the aroma of thyme and the richness of vegetable broth. The finishing touch is parmesan, which enhances the flavor by adding a salty depth. This dish is perfect for a cozy dinner, providing a sense of comfort and sophistication at once. It can serve as a standalone dish or be a wonderful side to white meat or seafood.

Energy value per serving

• Calories: 326.3
• Proteins: 12.3g
• Fats: 6.4g
• Carbohydrates: 55.9g

Ingredients

• Onion: 1 head
• Olive oil: to taste
• Thyme: 1 stem
• Butternut squash: 150 g
• Rice: 100 g
• Vegetable broth: 600 ml
• Grated Parmesan cheese: 2 tbsp

Cooking steps

1. Sauté the onion in 1 tbsp until soft (do not allow it to darken). Add thyme, pumpkin, and rice, and mix well to coat all ingredients in oil.

   Required ingredients:

   • Onion: 1 head
   • Olive oil:  to taste
   • Thyme: 1 stem
   • Butternut squash: 150 g
   • Rice: 100 g

2. Add a couple of ladles of broth and bring to a boil. Simmer, stirring, until almost all the liquid evaporates.

   Required ingredients:

   • Vegetable broth: 600 ml

3. Add the remaining broth in portions, after each portion has evaporated, and simmer until the pumpkin is tender; the rice should remain al dente, and the consistency should be creamy. Season with salt.

   Required ingredients:

   • Butternut squash: 150 g
   • Rice: 100 g
   • Vegetable broth: 600 ml
   • Olive oil:  to taste
   • Grated Parmesan cheese: 2 tablespoons

4. Divide into 2 plates and sprinkle with parmesan.