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Butternut Squash & Leek Risotto
Our favorite fall date-night dinner. This herb, squash, and leek-filled risotto is a great healthy option for the holidays. Gluten free, vegan option.
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
📝 Preparation Steps
1
First, start your butternut squash: Heat the oil in a medium skillet over medium heat. Add the butternut squash cubes and a few pinches of salt and pepper. Cook until they start to brown, gently flipping, to get color on the other sides, about ⏱️ 5 minutes. Before they start to brown too much, add the veggie broth and stir. Reduce heat to low. Cook until they are tender and cooked through, approximately ⏱️ 20 minutes. If the broth cooks down before they are done, add some more (or some water) to keep them from burning.
butternut squash cubes (about 1 cm)1 cup¼ cup veggie brothveggie broth, more as needed3 cups
2
When the squash is at least half done, start your risotto: Heat the oil in a large skillet over medium heat. Add the onion, half the leeks, and a bit of salt and pepper. Cook until the onion is translucent but not browning, about ⏱️ 6 minutes. Add the garlic, stir, and cook for about 2 more minutes. Add the rice and mix it together with the onions so the dry rice toasts a little bit, about ⏱️ 1 minute. Add the wine, scrape up anything that’s sticking to the pan, and let the wine simmer down for another minute.
large leek, sliced (white and light green parts only)1
3
Add the broth 1 ladle at a time, stirring continuously. Each time the liquid cooks down, add another ladle full. Before you add the last ladle of broth, add the cooked butternut squash, the remainder of the leeks, a pat of butter, sage, rosemary, and grated cheese. Stir to combine. Taste and adjust seasonings. Serve immediately. Top with pine nuts, if desired, and a pinch of red pepper flakes.
large leek, sliced (white and light green parts only)1
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