best risotto

Butternut Squash Risotto is all you need this winter.

Butternut Squash Risotto

c. low-sodium chicken broth

olive oil

onion,

butternut

garlic,

arborio rice

c. white wine

c. Parmesan

tbsp. sage

Yes, it's so relaxing and well worth the time.

No, it takes FOREVER. I'd rather just order it somewhere else.

Delicious! Great recipe, would make again. Also very kid friendly. If you'd told me when I was five that this was cheesy rice with pumpkin I would have eaten the whole pot.

Very yummy! We grew a lot of butternut squash this year, so I’m glad we have an easy recipe to follow.

Amazing recipe! Only things I changed were 1) I used vegetable broth instead of chicken, and 2) I used Pecorino Romano cheese instead of Parmesan. Wonderfully delicious!! 😊

So good! The only change was the use of vegetable stock rather than chicken. The sage took it to another level, don't leave that part out! Will definitely make again.

This is delicious! I used vegetable broth and vegetable “butter”. Also, I added a little bell’s seasoning that you normally use for stuffing instead of the sage because I didn’t have any on hand. My vegan and gluten free daughters loved it! Thank you for a wonderful recipe! :)

Just made this recipe and it was a hit. I added some shrimp and it was over the top.

https://streaming.hearstdigitalstudios.com/955162de-28e4-4100-81a1-674ec37c38d8/video_rover_16x9_1080p_hd_1628626383_58584.mp4

Butternut Squash Risotto is the perfect way to make one cold winter fave, into something even better suited for the fall. The sweet chunks of tender butternut squash are the perfect compliment to buttery, cheesy risotto

Make It Fell Like Fall In Milan With This Butternut Squash Risotto

Full of umami from the mushrooms and tamari, this vegan risotto is comforting, delicious and gluten free. 

Each serving provides 609 kcal, 18g protein, 90g carbohydrates (of which 6.5g sugars), 12.5g fat (of which 3g saturates), 10.5g fibre and 4.1g salt.

Vegan risotto with mushroom and leek 

grams/1¾oz dried porcini mushrooms

vegetable stock (just-boiled water with 1 vegetable stock cube)

leek

garlic cloves, finely chopped

grams/5½oz mushrooms

tamari

thyme

125 milliliters/4fl oz vegan white wine

sea salt

½ tsp cracked black pepper,

asparagus spears, thinly sliced lengthways, to garnish (optional)

Dazzlingly pink, rich and creamy, this easy beetroot risotto is made with ready-cooked beetroot. If you roast it yourself, save the beetroot leaves, wilt them down and stir through the risotto.

Each serving provides 371 kcal, 27g protein, 76.5g carbohydrate (of which 14.5g sugars), 32g fat (of which 14.5g saturates), 5.5g fibre and 1.5g salt. 


Top 3 best risotto recipes from across the web

The most viewed best risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Butternut Squash Risotto

Vegan risotto with mushroom and lee...

Beetroot and goats’ cheese risotto

Top 3 best risotto recipes from across the web

The most viewed best risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butternut Squash Risotto

Vegan risotto with mushroom and lee...

Beetroot and goats’ cheese risotto

The most viewed best risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine