Print

Roasted Butternut Squash Risotto

Print Recipe

Roasted Butternut Squash Risotto is a creamy, comforting dish that combines the nutty sweetness of roasted butternut squash with the rich texture of Arborio rice. Perfect for both cozy family dinners and elegant gatherings, this risotto is as visually stunning as it is delicious. With minimal ingredients and straightforward preparation, you’ll find this recipe a delightful addition to your cooking repertoire.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), cubed
  • 1 cup Arborio rice
  • 4 cups low-sodium vegetable broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp extra virgin olive oil
  • 6 fresh sage leaves, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Toss cubed butternut squash in olive oil, salt, and pepper; roast for about 25 minutes until golden brown.
  2. In a large pot over medium heat, sauté chopped onion in olive oil until translucent. Add minced garlic and cook until fragrant.
  3. Stir in Arborio rice and toast lightly for 2 minutes. Gradually pour in vegetable broth while stirring continuously, allowing each addition to absorb before adding more. This should take about 20-25 minutes until the risotto is creamy and al dente.
  4. Fold in roasted butternut squash and chopped sage leaves. Stir in grated Parmesan cheese until melted.
  5. Serve hot with extra cheese on top if desired.

Nutrition

Keywords: For added flavor, consider incorporating fresh thyme or a pinch of red pepper flakes. To make it vegan, substitute Parmesan with nutritional yeast. Store leftovers in an airtight container; reheat gently with a splash of broth.

Find it online: https://onedaycooking.com/creamy-roasted-butternut-squash-risotto-recipe-delight/