Butternut Squash Risotto with Parmesan - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
Fact: This is the speediest risotto recipe you will ever make.
Ingredients
- 4 c. chicken stock
- 3 tbsp. extra-virgin olive oil
- 1 small onion, finely chopped (about 1 1/2 c.)
- 1/2 butternut squash, peeled and cut into 1/2-in. cubes (2 cups)
- kosher salt
- Freshly ground black pepper
- 1 1/2 c. arborio rice
- 1/2 c. dry white wine
- 1 tbsp. chopped fresh rosemary
- 2 tbsp. butter
- 1/2 c. grated Parmesan, plus more for serving
Instructions
- In medium saucepan over medium-high heat, heat chicken stock until simmering, then reduce heat to low and let simmer.
- Heat oil in large, deep-sided skillet over medium-high heat. Add onion and butternut squash and cook until beginning to soften, 8 to 10 minutes. Season with salt and pepper.
- Add rice and let cook 1 minute, stirring constantly. Add white wine and simmer, stirring frequently, until nearly absorbed, 2 to 3 minutes.
- Reduce heat to medium and add 1/2 cup stock. Let simmer until absorbed, stirring frequently. Continue adding stock and simmering until all stock has been used, about 15 minutes.
- Stir in rosemary, butter, and Parmesan. Serve risotto topped with additional grated Parmesan.
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