Description
Butternut squash risotto is a creamy, comforting dish that brings together the nutty sweetness of roasted butternut squash and the rich texture of Arborio rice. This delightful recipe is perfect for cozy dinners or festive gatherings, ensuring a satisfying meal for any occasion. With its savory flavors enhanced by garlic and Parmesan cheese, it’s sure to impress your guests or become a favorite in your home cooking repertoire.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups diced butternut squash
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 6 fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender.
- In a saucepan, warm vegetable broth over low heat.
- In a large pan, heat olive oil over medium heat. Sauté onions until translucent (4-5 minutes), then add minced garlic.
- Stir in Arborio rice, coating it in oil for about 2 minutes. Gradually add warm broth one ladle at a time, stirring continuously until absorbed (approximately 20 minutes).
- Fold in roasted butternut squash, Parmesan cheese, and chopped sage. Adjust seasoning with salt and pepper.
- Serve hot with additional Parmesan or olive oil if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg