Risotto alla zucca cremoso mantecato senza burro ricetta salutare sapori d'autunno nel piatto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often less expensive.

white wine

🥗Healthier: white grape juice

💰Cheaper: apple cider vinegar

White grape juice maintains sweetness, while apple cider vinegar adds acidity.

butternut squash

🥗Healthier: sweet potato

💰Cheaper: pumpkin

Sweet potatoes are nutritious, while pumpkin is often cheaper and available.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine is a less expensive substitute.

Peel and dice the butternut squash into small cubes.

Heat olive oil in a large pan over medium heat until shimmering.

Add diced onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in the butternut squash and cook for another 5-7 minutes until slightly softened.

Add arborio rice to the pan and stir to coat with oil, about 1-2 minutes.

Pour in white wine and cook until absorbed, stirring frequently.

Begin adding vegetable broth, one ladle at a time, stirring continuously until absorbed before adding more.

Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Stir in butter and grated parmesan cheese until melted and creamy.

Season with salt, black pepper, and a pinch of nutmeg to taste.

Add lemon juice and chopped fresh parsley for brightness.

Serve hot, garnished with additional parmesan and sage leaves.

Cooking Techniques

Spice Level:

Allergens