You’ll want this creamy comfort food dish all Fall | How Nard Does It | Butternut squash risotto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can be used for sautéing.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Using water with bouillon is a cost-effective alternative.

Preheat the oven.

Cube butternut squash into quarter-inch sizes.

Cut broccoli into florets.

Place butternut squash and broccoli on two separate baking trays to cook in the oven together for 20 to 25 minutes.

Brown onions in olive oil and toast spices.

Add dry arborio rice and stir for about 2 minutes.

Add white wine to deglaze and cook down.

Start adding vegetable stock, beginning with 2 cups, then 1 cup at a time, stirring and letting absorb before adding more.

Continue adding stock until it is mostly absorbed and the rice is at the surface.

Once the last bit of stock is absorbed, add the butternut squash mixture and stir until uniform in texture.

Add a squeeze of lemon juice to boost flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens