Description
Butternut squash risotto is a creamy, comforting dish that unites the sweet, earthy flavors of roasted butternut squash with rich Arborio rice, garlic, and Parmesan cheese. Perfect for cozy evenings or impressing guests, this easy yet elegant recipe captures the essence of autumn in every bite. Enjoy this delightful bowl of risotto that not only warms the heart but also serves as a gourmet meal made simple.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups butternut squash, diced (about 1 medium squash)
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a large skillet over medium heat, melt butter with olive oil. Sauté onion until translucent; add garlic and cook until fragrant (about one minute).
- Stir in Arborio rice and toast for about 2 minutes until slightly translucent around the edges.
- Gradually add vegetable broth (about half a cup at a time), stirring continuously until each addition is absorbed (approximately 18-20 minutes).
- Fold in roasted butternut squash, remaining butter, and Parmesan cheese until well combined.
- Serve hot with additional Parmesan or fresh herbs as garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking/Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 370
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg