Description
A comforting and creamy butternut squash risotto that’s easy to make and packed with flavor.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds, peeled and diced)
- 4 cups vegetable broth
- 1 cup Arborio rice
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Fresh herbs (like sage or thyme)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until golden and soft.
- In a saucepan, heat vegetable broth over low heat until warm.
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent (about 5 minutes). Stir in minced garlic for about 30 seconds.
- Add Arborio rice, stirring continuously for 1-2 minutes until slightly translucent.
- Pour in white wine and stir until mostly absorbed.
- Gradually add warm vegetable broth one ladle at a time, stirring often until each addition is absorbed. This should take about 20 minutes.
- Once creamy, fold in the roasted butternut squash and Parmesan cheese. Season with salt and pepper, and add fresh herbs if desired.
Notes
A drizzle of balsamic glaze can enhance the flavors. Customize by adding asparagus, peas, or shrimp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg