Syrnyk
Butternut Squash Risotto
Dice the butternut squash and chop the onion. Heat vegetable broth in a pot and keep it warm throughout the risotto process.
Ingredients:
Cook Squash
In a pot, add diced butternut squash and enough vegetable broth to cover. Simmer until soft, about 15 minutes.
Sauté Onion
In another pot, melt butter over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
Add Rice and Broth
Stir in rice and cook for another minute before gradually adding warm broth, one ladle at a time, stirring frequently.
Finish and Serve
When rice is al dente, stir in cooked squash and Parmesan. Remove from heat and serve warm.
Enjoy!
Garnish with extra grated Parmesan and a sprinkle of pepitas. Leftovers can be stored in the fridge for up to 2 days and reheated on the stove with a bit of broth to loosen it up.
Nutrition Facts
| Total Fat5grams | 8.0% |
| Saturated Fat2grams | 9.0% |
| Cholesterol10mg | |
| Sodium200mg | 9.0% |
| Total Carbohydrates20grams | 7.0% |
| Fibers1grams | 3.0% |
| Total Sugars2grams | |
| Protein4grams | |
| Vitamin A1666mcg | 208.0% |
| Vitamin C6mg | 7.0% |
| Calcium16mg | 2.0% |
The daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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