This is one of my all time favorite recipes for the family. It’s fresh and healthy but the kiddos love it because the risotto looks “cheesy” . It’s the perfect fall dish! See the full recipe below, and thank you to Stacey from Stacey Hedman Photography for shooting this for me, and helping W and I eat it up!
Butternut Squash Risotto
1 cup of pureed butternut squash (I roast then puree my own but you can buy frozen too)
3 cups of vegetable broth
1 cup of risotto
3 tablespoons olive oil
1/2 an onion chopped
3 garlic cloves
1/4 cup of dry white wine
1 teaspoon of salt and pepper
a dash of nutmeg and ground cinnamon
6-8 sage leaves finely chopped
optional: 1/4 cup of Parmesan cheese
1. In a small sauce pan combine the broth and squash puree until it comes to a boil then turn heat to a low simmer
2. Meanwhile in another larger pot, add olive oil, risotto, onion, garlic, sage leaves, nutmeg/cinnamon and 1/2 of the salt and pepper and cook on low heat until the oil is soaked up by the risotto 3-4 minutes. Add the wine and simmer for 2 minutes.
3. Slowly ladle in the broth and squash mixture one ladle at a time and not adding more until the previous has been completely soaked up by the risotto 20-25 minutes.
4. Add Parmesan (optional) and remaining salt and pepper to season
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