Description
Butternut squash risotto is a comforting and flavorful dish that brings the warmth of creamy Arborio rice together with the sweet, nutty notes of roasted butternut squash. This delightful recipe is perfect for cozy dinners or festive gatherings, impressing both guests and family alike with its rich texture and taste. The combination of easily accessible ingredients and straightforward preparation makes it an ideal choice for home cooks at any skill level.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups diced butternut squash
- 2 tablespoons extra virgin olive oil
- 6 fresh sage leaves, chopped
- 1 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a saucepan, warm the vegetable broth over low heat.
- In a large pan, heat olive oil over medium heat and sauté onions until translucent (about 4-5 minutes). Add garlic and cook for an additional minute.
- Stir in the Arborio rice, cooking for about 2 minutes until well-coated with oil.
- Gradually add warm broth one ladle at a time, stirring continuously until most liquid is absorbed (approximately 20 minutes).
- Fold in the roasted butternut squash, grated Parmesan cheese (if using), and chopped sage until well combined.
- Serve hot with extra olive oil or Parmesan on top if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking and Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg