Ingredients
4
4 servings
- •2 tablespoons olive oil
- •1 small yellow onion, diced
- •2 cloves garlic, minced
- •1 teaspoon fresh thyme
- •1 ½ cups arborio rice
- •1 teaspoon kosher salt
- •freshly ground black pepper, to taste
- •½ cup dry white wine
- •4 cups butternut squash, cubed
- •4 cups vegetable broth
- •finely chopped fresh parsley, for garnish
Instructions
- To prep the squash, cut off both ends and poke 10-15 times with a fork. Microwave on high power for 3-4 minutes.
- Peel the skin off of the squash. It should come off easily! Once peeled, cut into 1-inch (2-cm) cubes.
- Preheat oven to 375°F (190°C).
- In a large Dutch oven or oven-safe pot, heat the onion over medium heat. Add the onion and sauté for 3-4 minutes, or until semi-translucent. Add the garlic and sauté for 2 more minutes, until starting to soften. Add the thyme and cook for 2 minutes, until fragrant.
- Add the arborio rice and sauté until lightly toasted, then stir in the salt, pepper and white wine.
- Stir in the butternut squash and and vegetable broth and bring to a boil.
- Cover the pot and transfer to the oven. Bake for 15-20 minutes, until the liquid is absorbed.
- Garnish with parsley and serve immediately
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 379
- Carbohydrate: 70g
- Fat: 7g
- Fiber: 19g
- Protein: 8g
- Sugar: 9g
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