Butternut Squash and Parmesan Risotto

  • Difficulty: Basic
  • 25 minutes
  • 2 servings

This risotto, when mixed with butternut squash, is truly smooth-textured and delicately sweet. Just add shredded parmesan cheese to pair the sweetness with a salty touch. There is also a spicy hint brought by the cumin powder. Try it!

Ingredients Needed for Butternut Squash and Parmesan Risotto

8 ounces of baked butternut squash, cubed
1 tablespoon olive oil
2 spring onions, sliced
2 garlic cloves, crushed
6 ounces of risotto rice
3 cups of vegetable stock
salt
pepper
1 tablespoon cumin powder
1 cup parmesan, shredded

How to Cook Butternut Squash and Parmesan Risotto

  1. Heat the vegetable oil in a saucepan over low heat, add the spring onion, garlic, rice, stir a little, then add the vegetable stock. Season with salt and pepper. Stir.
  2. Bring it to a boil, then lower the heat and simmer the rice until the water evaporates and the rice becomes tender.

     

  3. Add the cumin powder, and keep stirring. Add the parmesan and butternut squash, stir and cook for 2 more minutes, then remove from heat.

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