YOUR SOLIN GENERATED RECIPE
Creamy Parmesan Risotto with Roasted Butternut Squash
A comforting and creamy risotto bursting with autumn flavors, where tender Arborio rice is gently simmered in savory vegetable broth and finished with a rich Parmesan cream. Roasted butternut squash adds a touch of sweetness, while cannellini beans, fresh spinach, and a dollop of low-fat cottage cheese boost the protein content, creating a balanced meal that satisfies both taste and nutrition.
INGREDIENTS
1/4 cup Arborio Rice (45g)
1.5 cups Low Sodium Vegetable Broth (360g)
1.5 oz grated Parmesan Cheese (42g)
1 cup Roasted Butternut Squash, diced (205g)
1/2 cup Cannellini Beans (130g)
1/4 cup chopped Onion (40g)
1/2 tsp Olive Oil (2.5g)
1 cup Fresh Spinach (30g)
1/4 cup Low-Fat Cottage Cheese (60g)
PREPARATION
Preheat your oven to 400°F and toss diced butternut squash with a tiny drizzle of olive oil, salt, and pepper. Roast on a baking sheet until tender and lightly caramelized, about 20-25 minutes.
In a medium saucepan, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent, then stir in the Arborio rice to lightly toast it for about 1-2 minutes.
Gradually add the vegetable broth to the rice, stirring constantly, and let the rice absorb the broth slowly. Cook until the risotto is creamy and the rice is al dente, about 18-20 minutes.
A few minutes before finishing, stir in the grated Parmesan cheese and mix well to create a creamy texture.
Fold in the roasted butternut squash, cannellini beans, and fresh spinach. Allow the spinach to wilt slightly from the heat of the risotto.
Remove from heat and stir in the low-fat cottage cheese for an extra boost of creaminess and protein. Season with additional salt and pepper if needed.
Serve warm and enjoy your hearty, balanced risotto that perfectly marries creamy textures with sweet roasted squash.