Low Fat Butternut Squash Risotto
Indulge in the creamy, velvety goodness of this Low Fat Butternut Squash Risotto—a lighter twist on a classic comfort dish that’s perfect for cozy evenings. Featuring tender butternut squash, aromatic garlic and onion, and creamy Arborio rice, this recipe is elevated with a hint of fresh thyme, grated Parmesan, and a dash of nutmeg for a warm, nutty undertone. The addition of low-sodium vegetable broth and a splash of white wine ensures rich flavors without extra calories, making it a guilt-free indulgence. Ready in under 45 minutes, this easy risotto is perfect for a weeknight dinner yet sophisticated enough for special occasions. Serve it warm and garnished with fresh thyme for a restaurant-worthy presentation that’s sure to impress! Perfect for healthy comfort food seekers searching for a delicious low-fat risotto recipe.
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Recipe Information
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
Instructions
Peel and dice the butternut squash into small cubes, about half an inch large.
Finely chop the onion and mince the garlic cloves.
In a large pan, heat the olive oil over medium heat. Add the onions and sauté until they become translucent, about 3-4 minutes.
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.
Pour in the Arborio rice, stirring continuously for about 2 minutes until the grains are slightly translucent at the edges.
Add the white wine, stirring frequently, until it has mostly evaporated.
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.
Once the rice is cooked and creamy, stir in the salt, pepper, nutmeg, and fresh thyme leaves.
Remove the pan from the heat and gently fold in the grated Parmesan cheese until it is melted and fully combined.
Serve the risotto warm, garnished with extra thyme leaves or a sprinkle of Parmesan if desired.
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2081 mg | 90% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 21.6 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2610 mg | 56% | |
*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.
