Description
Creamy and comforting, this Butternut Squash Risotto combines roasted squash, Arborio rice, and parmesan into a warm, golden-hued dish perfect for fall dinners or cozy nights in.
Ingredients
Scale
- 1 small butternut squash, peeled and cubed (about 3 cups)
- 2 tablespoons olive oil
- 1 ½ cups Arborio rice
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 5 to 6 cups vegetable broth, kept warm
- ½ cup dry white wine
- 1 tablespoon fresh sage, chopped
- 2 tablespoons butter
- ½ cup grated parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
- In a large saucepan, heat the remaining olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add garlic and sage, cooking for 1 more minute.
- Add Arborio rice and stir for 1–2 minutes to coat. Pour in white wine and stir until absorbed.
- Gradually add warm broth one ladle at a time, stirring gently and allowing it to absorb before the next addition.
- Continue this process for about 20–25 minutes, until rice is tender and creamy.
- Stir in the roasted squash, butter, and parmesan. Season with salt and pepper to taste.
- Serve warm with extra parmesan and fresh herbs if desired.
Notes
- Warm your broth to keep the cooking process smooth and even.
- For extra flavor, roast the squash with a pinch of cinnamon or nutmeg.
- Use freshly grated parmesan for the best melt and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Keywords: butternut squash risotto, creamy risotto, fall dinner, vegetarian risotto, roasted squash