Butternut Squash And Arugula Risotto Recipe

Name: Butternut Squash And Arugula Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups vegetable stock; 2 tsp olive oil; 5 tbsp cold butter, diced; 1 None onion, chopped; 4 cloves garlic, crushed; 2 lbs butternut squash, peeled, deseeded, diced; 2 tsp fresh thyme leaves; 2 cups arborio rice; 1 cup dry white wine; 1 cup Parmesan (or vegetarian alternative), grated; 2 cups arugula

Servings: persons

1
Bring stock and 2 cups of water to simmer in medium saucepan. Meanwhile, heat olive oil and half the butter in large saucepan over medium-high heat. Add onion, garlic, squash and thyme to butter. Cook for 8 mins.
2
Add rice and cook for 2 mins, stirring to coat each grain with buttery juices. Add wine and sizzle for 2 mins.
3
Add hot stock, 1 ladleful at a time, adding another ladleful when previous has been absorbed. Stir regularly. Remove from heat when all but 1 ladleful of stock has been added and rice is just al dente (about 20 mins).
4
Stir in most of Parmesan, then remaining stock and butter. Add tight-fitting lid and allow risotto to stand for 5 mins.
5
Season with salt and pepper. Stir in arugula and sprinkle over remaining Parmesan.

2246

kcal

Calories

209

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups vegetable stock, 2 tsp olive oil, 5 tbsp cold butter, diced, 1 None onion, chopped, and more.

Yes, Butternut Squash And Arugula Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash And Arugula Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions