Butternut Squash Risotto Recipe
This butternut squash risotto recipe is a surprisingly easy gourmet tasting that is perfect for any holiday gathering or any other season!
By Jon Doe
It is the perfect “wow” dish to serve to guests!
Ingredients Extra-virgin olive oil Onion Salt Butternut squash Pepper Allspice Garlic cloves Arborio rice Stock Full-fat canned coconut milk Fresh thyme leaves Nutritional yeast
Let's make Butternut Squash Risotto
Heat one tablespoon of olive oil in a large pot. Add in the onion and salt. Sauté until the onion has softened and is translucent.
Add in the butternut squash, pepper, and allspice. Sauté until the squash softens slightly, about 5-7 minutes. Add the garlic and sauté another 30 seconds, or until fragrant.
Then add the rice and sauté until the rice is coated with oil and toasted, some pieces will start to turn a light golden brown and will smell nutty, about 2-5 minutes.
Add in 1 cup of stock and stir well to combine. Stir frequently until the rice has absorbed the stock. Repeat, adding 1 cup of stock at a time and cooking until the rice has absorbed the liquid.
Once all of the stock has been absorbed and the rice is creamy, add in the coconut milk, thyme, and nutritional yeast. Cook, stirring frequently until the rice has absorbed the coconut milk. Remove from the heat and stir in the last 2 tablespoons of olive oil.
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