Creamy Coconut and Parmesan Butternut Squash Risotto
Ingredients:
- 1 medium butternut squash, peeled, seeded, and diced into small cubes
- 1 1/2 cups Arborio rice
- 4 cups vegetable or chicken broth, kept hot on the stove
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 cup unsweetened coconut milk
- 1/4 teaspoon nutmeg, freshly grated
- Salt and black pepper, to taste
- Fresh sage leaves for garnish
- Extra grated Parmesan for serving
Instructions:
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Roast the Butternut Squash: Preheat your oven to 375°F (190°C). Toss the butternut squash cubes in 1 tablespoon of olive oil, season with salt, pepper, and a pinch of nutmeg. Roast them on a baking sheet for about 25-30 minutes, or until they are tender and slightly caramelized. Set aside.
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Prepare the Risotto: In a large, heavy-bottomed saucepan, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become translucent.
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Toast the Rice: Add the Arborio rice and cook, stirring constantly, for about 2-3 minutes until the rice is well-coated and slightly translucent at the edges.
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Add Broth: Begin adding the hot broth, one ladle at a time, and stir continuously. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, which should take about 18-20 minutes.
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Incorporate the Butternut Squash: Stir in the roasted butternut squash cubes. Season with salt, pepper, and a pinch of nutmeg. Cook for another 2-3 minutes, allowing the squash to heat through and the flavors to meld.
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Final Touch: Remove the risotto from heat, and stir in the grated Parmesan cheese and unsweetened coconut milk. Adjust the seasoning to taste.
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Serve: Spoon the butternut squash risotto onto warm plates. Garnish with fresh sage leaves and an extra sprinkle of grated Parmesan cheese.
This butternut squash risotto with Parmesan cheese and coconut milk offers a delightful blend of flavors. Enjoy your meal!
