Tis the season for all things FALL 😀 Fall inspired recipes, included! I am in love with this butternut squash risotto recipe – perfect comfort meal to enjoy with the family now that this heat is finally cooling down!
- 1/2 onion, diced
- 3-4 cloves garlic, minced
- 1 TBSP olive oil
- 1 C arborio rice, uncooked
- 24 oz. butternut squash, cubed (I just bought 2 small packaged of pre-cut squash – less work for me :))
- 4 C low sodium vegetable stock or broth
- 2-3 handfuls spinach, roughly chopped
- Parmesan cheese (to garnish)
- Salt & pepper
- Preheat oven to 425 and roast butternut squash on a large baking sheet for 15-20 minutes. Set aside.
- In a large skillet, sautée garlic, onions and olive oil on medium heat for 5-6 minutes, or until onions and garlic begin to caramelize.
- Turn the heat down to medium-low, and add the full cup of rice along with 1 cup of the vegetable stock, stirring occasionally. Add in 1 additional cup at a time until rice has fully absorbed the stock each time .(You will be using 3 cups total)
- Once the rice has completely absorbed the stock, turn off the heat and set aside.
- In a blender, add in all of the squash, 1 cup of vegetable stock, 1 cup of water, 1-2 additional garlic cloves, salt and pepper. Pulse a couple times until the squash mixture blends ingredients together, but leaves the squash a little chunky (feel free to fully blend if you prefer more of a creamy texture). *You will only use 1 cup of the squash mixture for this recipe. I like to freeze the rest into individual 1 cup portions to use for later recipes*
- Measure out 1 cup of the squash mixture and add to the risotto. On a low heat, add in chopped spinach and stir until everything is thoroughly mixed.
- Garnish risotto with grated parmesan cheese, and salt and pepper to taste.
*Macro tip: add some lean ground turkey or grilled chicken thighs to add more protein, and to make this a perfectly balanced meal*
Servings: 4 (comes out to about 175 grams)
Macros: 212 calories | 4g fat | 40g carbs (1.5g sugar, 1.5g fiber) | 4g protein