why make this recipe
Creamy Roasted Butternut Squash Risotto is a comforting and delicious dish perfect for any occasion. The sweet and nutty flavor of roasted butternut squash blends beautifully with the creamy texture of risotto. This recipe is not just tasty; it’s also a great way to warm up on a chilly evening. Plus, it’s vegetarian-friendly, making it suitable for a variety of diets.
how to make Creamy Roasted Butternut Squash Risotto
Ingredients
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- 4 cups vegetable or chicken broth, warmed
- 1/2 cup white wine (optional)
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh herbs for garnish (e.g., thyme or parsley)
Directions
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot, heat a little olive oil over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute.
- Add the arborio rice to the pot and toast for 1-2 minutes, stirring frequently.
- Pour in the white wine (if using) and stir until absorbed.
- Add the warmed broth, one ladle at a time, stirring continuously and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the roasted butternut squash and Parmesan cheese. Season with salt and pepper to taste.
- Serve warm, garnished with fresh herbs.
how to serve Creamy Roasted Butternut Squash Risotto
Serve Creamy Roasted Butternut Squash Risotto warm in a bowl. You can garnish it with fresh herbs like thyme or parsley for extra flavor and a pop of color. This dish goes well with a side salad or some crusty bread, making it a complete meal.
how to store Creamy Roasted Butternut Squash Risotto
To store leftover risotto, let it cool to room temperature, then place it in an airtight container. Keep it in the refrigerator for up to 3 days. To reheat, add a splash of broth or water to loosen the texture and warm it on the stove or in the microwave.
tips to make Creamy Roasted Butternut Squash Risotto
- Be patient while adding the broth; this helps create the creamy texture risotto is known for.
- Stir often to prevent the rice from sticking to the pot.
- You can adjust the amount of cheese based on how cheesy you like your risotto.
- Feel free to add other vegetables like spinach or peas for an extra boost of nutrition.
variation
Try swapping out butternut squash for other roasted vegetables, such as pumpkin or sweet potatoes. You can also experiment by adding nuts like walnuts or hazelnuts for crunch.
FAQs
Q: Can I make this risotto without wine?
A: Yes, you can skip the wine if you prefer. Just use more broth to replace it.
Q: Is arborio rice necessary for this recipe?
A: Arborio rice is the best choice for risotto due to its high starch content, which makes the dish creamy. However, you can use another short-grain rice if necessary.
Q: Can I freeze leftover risotto?
A: Yes, you can freeze risotto, but note that the texture may change once thawed. To freeze, let it cool, then place it in a freezer-safe container for up to 2 months.
Creamy Roasted Butternut Squash Risotto
Ingredients
For the roasted butternut squash
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt to taste salt
- Pepper to taste pepper
For the risotto
- 1 cup arborio rice This rice is essential for a creamy texture.
- 1 onion, finely chopped onion, finely chopped Provide a flavor base.
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth, warmed Use broth to enhance flavor.
- 1/2 cup white wine (optional) Enhances flavor but can be skipped.
- 1 cup grated Parmesan cheese Adjust to taste.
- Fresh herbs for garnish fresh herbs for garnish (e.g., thyme or parsley) Adds color and flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes until tender.
Cooking Risotto
- In a large pot, heat a little olive oil over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute.
- Add the arborio rice to the pot and toast for 1-2 minutes, stirring frequently.
- Pour in the white wine (if using) and stir until absorbed.
- Add the warmed broth, one ladle at a time, stirring continuously and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the roasted butternut squash and Parmesan cheese. Season with salt and pepper to taste.
Serving
- Serve warm, garnished with fresh herbs.