Description
This Roasted Butternut Squash Risotto perfectly marries creamy comfort with the sweet, nutty flavors of roasted butternut squash. It’s a delightful dish that brings warmth and flavor to any meal!
Ingredients
- Butternut Squash
- Arborio Rice
- Vegetable Broth
- Onion
- Garlic
- Parmesan Cheese
- Butter
- Fresh Herbs (sage or thyme)
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). This will prepare it for roasting the butternut squash.
- Prepare the Butternut Squash: Peel and cube the butternut squash into bite-sized pieces. Toss them with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 25-30 minutes until tender and caramelized.
- Sauté Aromatics: In a large saucepan, heat a tablespoon of olive oil over medium heat. Add finely chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Add the Rice: Stir in the Arborio rice and toast it for about 2 minutes, ensuring each grain is coated in the oil.
- Deglaze: Pour in a cup of vegetable broth to deglaze the pan, stirring frequently until the liquid is absorbed.
- Cook the Risotto: Gradually add warm vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more. This should take about 18-20 minutes, or until the rice is creamy and al dente.
- Add Roasted Squash: Once the rice is cooked to your liking, fold in the roasted butternut squash, grated Parmesan, and a knob of butter. Mix well until everything is combined and creamy.
- Finish with Herbs: Stir in freshly chopped sage or thyme for an aromatic touch. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the risotto into bowls, garnish with extra Parmesan and herbs, and enjoy your delicious homemade Roasted Butternut Squash Risotto!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 20 mg
Keywords: Be patient with the cooking process for a creamy risotto. You can experiment with add-ins like cooked mushrooms or spinach. Adjust the consistency with more broth if needed.