Cooking Instructions
- Heat vegetable broth in a saucepan and keep warm over low heat.
- Heat olive oil or butter in a large pan over medium heat.
- Add onion and cook for 4-5 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in butternut squash and cook for 4-5 minutes.
- Add arborio rice and stir for 1-2 minutes to coat the grains.
- Pour in white wine if using and cook until absorbed.
- Begin adding warm broth, one ladle at a time, stirring often.
- Allow liquid to absorb before adding more broth.
- Continue for 25-30 minutes, until rice is creamy and tender.
- Season with thyme, salt, and pepper.
- Stir in Parmesan if using. Remove from heat and serve warm.
Nutrition
Notes
Stirring creates creaminess don’t rush it
Use sage for a more autumnal flavor
Make vegan by skipping cheese or using nutritional yeast