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🎃 Creamy Risotto with Butternut Squash and Thyme

485 kcal · 35 min · 4 servings

Ingredients

• 250 g Risotto rice (Arborio)
• 400 g Butternut squash
• 1 Stk Onion
• 100 ml Dry white wine
• 800 ml Chicken broth
• 40 g Parmesan (grated)
• 30 g Butter
• 20 ml Olive oil
• 1 TL Fresh thyme
• 1 Prise Salt
• 1 Prise Pepper

Instructions

1. 1. Peel the squash and cut the flesh into small cubes (approx. 1 cm).
2. 2. Dice the onion finely and fry it in a large pan with olive oil until translucent.
3. 3. Add the rice and stir for 2 minutes until it becomes slightly translucent.
4. 4. Deglaze the rice with the white wine and stir until the liquid has evaporated.
5. 5. Add the squash and thyme. Pour in the hot broth ladle by ladle and stir constantly.
6. 6. Once the rice is creamy and the squash is soft, remove the pan from the heat.
7. 7. Stir in the butter and Parmesan (this process is called 'mantecare').
8. 8. Season with salt and pepper and serve the risotto immediately.

Nutrition per serving

• kcal: 485
• Protein: 14 g · Fett/Fat: 22 g · Carbs: 58 g