Butternut Squash Risotto
A creamy and indulgent risotto infused with the warm, nutty sweetness of roasted butternut squash, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups butternut squash, peeled and cubed
- 4 cups vegetable or chicken broth
- ½ cup freshly grated Parmesan cheese
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- Fresh sage, chopped
- Salt and pepper, to taste
Instructions
- Prep the butternut squash: Preheat your oven to 400°F (200°C), spread the cubed squash on a baking sheet, drizzle with oil, and roast for 25-30 minutes.
- Gather your broth: In a saucepan, heat the broth and keep warm over low heat.
- Sauté the aromatics: In a large skillet, heat olive oil and butter, then add onion and sauté until translucent.
- Toast the rice: Add Arborio rice and stir for about 2 minutes until lightly toasted.
- Add the broth gradually, one ladle at a time, stirring frequently until most of the liquid is absorbed.
- Fold in the roasted squash and sage, cooking for an additional 5 minutes.
- Finish with Parmesan: Off the heat, stir in the cheese and adjust seasoning.
Notes
For best results, maintain gentle stirring to release starches for creaminess. Experiment with seasonal vegetables for variations!
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Keywords: butternut squash, risotto, Italian, vegetarian comfort food, creamy risotto, warm dish