Description
A creamy and comforting risotto infused with the sweet, earthy flavors of roasted butternut squash.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Peel the butternut squash and cut it into even cubes. In a bowl, toss the cubes with olive oil, salt, and pepper. Spread the seasoned squash evenly on a baking sheet and roast for 25-30 minutes, or until tender.
- In a large saucepan, pour your vegetable broth and heat it over low heat. Keep it warm but do not let it boil.
- Heat two tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and continue to sauté for another minute until fragrant.
- Add the Arborio rice to the pan with the onions and garlic. Stir for 1-2 minutes, allowing the rice to toast slightly.
- Pour in the white wine, if using, and stir until the rice absorbs most of the liquid.
- Add one ladleful of warm broth to the rice. Stir frequently until absorbed. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.
- Mix in the roasted butternut squash and grated Parmesan cheese. Stir until well combined.
- Taste and season with salt and pepper as needed. Serve hot, garnished with fresh parsley.
Notes
This risotto keeps well as leftovers and can be frozen for up to 3 months. For best reheating, add a splash of vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 800
- Sugar: 7g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 120g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 40mg