Low Fat Butternut Squash Risotto

Indulge in the comforting, creamy goodness of our Low Fat Butternut Squash Risotto, a lighter twist on the classic Italian favorite. Made with wholesome Arborio rice, naturally sweet butternut squash, and aromatic fresh thyme, this dish achieves rich flavor without heavy cream or butter. A splash of white wine adds a touch of sophistication, while low-sodium vegetable broth keeps it heart-healthy. Finished with a hint of nutmeg and just enough Parmesan to be decadent, this risotto is both satisfying and guilt-free. Perfect as a cozy main dish or a side for fall dinners, this healthy butternut squash risotto comes together in just 45 minutes, making it a must-try for weeknight cooking or entertaining.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 2 cups Butternut squash
• 5 cups Low-sodium vegetable broth
• 1 medium Onion
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 2 tablespoons Parmesan cheese, grated
• 1 teaspoon Fresh thyme leaves
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Salt
• 0.25 teaspoon Nutmeg
• 0.5 cup White wine

Directions

Step 1

Peel and dice the butternut squash into small cubes, about half an inch large.

Step 2

Finely chop the onion and mince the garlic cloves.

Step 3

In a large pan, heat the olive oil over medium heat. Add the onions and sauté until they become translucent, about 3-4 minutes.

Step 4

Add the minced garlic and butternut squash to the pan, sauté for an additional 3 minutes, ensuring they are well coated with the oil and fragrant.

Step 5

Pour in the Arborio rice, stirring continuously for about 2 minutes until the grains are slightly translucent at the edges.

Step 6

Add the white wine, stirring frequently, until it has mostly evaporated.

Step 7

Begin adding the vegetable broth, one cup at a time. Stir often and wait until the liquid is mostly absorbed before adding the next cup. This process should take about 18-20 minutes. The rice should be creamy and just tender.

Step 8

Once the rice is cooked and creamy, stir in the salt, pepper, nutmeg, and fresh thyme leaves.

Step 9

Remove the pan from the heat and gently fold in the grated Parmesan cheese until it is melted and fully combined.

Step 10

Serve the risotto warm, garnished with extra thyme leaves or a sprinkle of Parmesan if desired.

Nutrition Facts

Serving size	(2127.7g)

Amount per serving	% Daily Value*
Calories	971.0

Total Fat 32.5g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 10mg	0%
Sodium 2081.0mg	0%
Total Carbohydrate 135.5g	0%
Dietary Fiber 16.6g	0%
Total Sugars 21.6g
Protein 15.2g	0%

Vitamin D 0IU	0%
Calcium 408.5mg	0%
Iron 4.7mg	0%
Potassium 2609.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.7%

Protein: 6.8%

Carbs: 60.5%