Ingredients
Scale
- 3 tablespoons unsalted butter
- 2 cups (410 g) butternut squash, peeled, cut into ¼-inch cubes
- 1 medium shallot, finely diced
- 1 teaspoon garlic, minced
- 1 ½ cups (295.5 g) Arborio rice
- ½ teaspoon kosher salt
- ½ cup dry white wine
- 4 cups (960 g / 32 ounces) hot chicken broth
- ¼ cup (59.5 g) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese, plus more for serving
- Fresh parsley, chopped, for garnish
Instructions
- Melt butter in a skillet, add squash and shallots, cook until tender (6-8 min).
- Add garlic and cook for another minute.
- Stir in Arborio rice and salt, toast for 1 minute.
- Pour in white wine, simmer until absorbed (2-3 min).
- Gradually add chicken broth (½ cup at a time), stirring consistently for 30-35 min.
- Stir in heavy cream and Parmesan cheese until melted.
- Garnish with parsley and additional Parmesan before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Stir frequently for even cooking and creaminess.
Adjust the broth amount to achieve desired creaminess.
Using high-quality Parmesan enhances the flavor significantly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 420
- Sugar: 2
- Sodium: 800
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 12
- Cholesterol: 55