why make this recipe
Roasted Butternut Squash Risotto is not only delicious but also a comforting dish that brings warmth to any meal. The creamy texture of the risotto combined with the sweet, nutty flavor of roasted butternut squash makes it a standout choice. This recipe is perfect for family dinners, special occasions, or a cozy night in. Plus, it’s vegetarian-friendly and can easily be made vegan with a few simple substitutions!
how to make Roasted Butternut Squash Risotto
Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh sage leaves for garnish
Directions:
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until tender.
- In a large saucepan, heat some olive oil over medium heat and sauté the onion until translucent.
- Add the garlic and Arborio rice, stirring for 1-2 minutes until the rice is lightly toasted.
- Pour in the white wine and cook until it has mostly evaporated.
- Gradually add the vegetable broth, one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding more.
- Once the rice is creamy and al dente, stir in the roasted butternut squash and Parmesan cheese.
- Season with salt and pepper to taste. Garnish with fresh sage leaves before serving.
how to serve Roasted Butternut Squash Risotto
Roasted Butternut Squash Risotto is best served hot and creamy. You can plate it in a shallow bowl and sprinkle extra Parmesan cheese on top for added flavor. Fresh sage leaves make a great garnish, adding a pop of color and aroma. Pair it with a simple green salad or some crusty bread for a complete meal.
how to store Roasted Butternut Squash Risotto
If you have leftovers, store the risotto in an airtight container in the refrigerator. It will last for about 3-4 days. When reheating, add a splash of vegetable broth or water to help restore the creamy texture.
tips to make Roasted Butternut Squash Risotto
- Make sure to stir the risotto frequently. This helps release the starches from the Arborio rice, creating that creamy consistency.
- Use warm broth to keep the cooking process steady. Cold broth will slow down the cooking and may lead to uneven texture.
- For a vegan version, substitute the Parmesan cheese with nutritional yeast or a vegan cheese alternative.
variation
You can customize this risotto by adding fresh herbs like thyme or rosemary, or mixing in other roasted vegetables like mushrooms or spinach for extra flavor and nutrition.
FAQs
Can I use a different type of rice?
While Arborio rice is best for risotto because of its high starch content, you can use Carnaroli or Vialone Nano if you have them.
How can I make this dish gluten-free?
This recipe is already gluten-free as long as you use a gluten-free vegetable broth. Make sure to check the labels of all your ingredients.
Can I use frozen butternut squash?
Yes, you can use frozen butternut squash, but you may want to adjust the roasting time since it’s usually pre-cooked and may not need as long in the oven. Just add it to the risotto when the rice is almost done.
Roasted Butternut Squash Risotto
Ingredients
For the Risotto
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil for roasting
- 1 cup Arborio rice
- 4 cups vegetable broth use warm broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese can be substituted for a vegan option
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- Salt and pepper to taste
- Fresh sage leaves for garnish optional
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until tender.
Cooking the Risotto
- In a large saucepan, heat some olive oil over medium heat and sauté the onion until translucent.
- Add the garlic and Arborio rice, stirring for 1-2 minutes until the rice is lightly toasted.
- Pour in the white wine and cook until it has mostly evaporated.
- Gradually add the vegetable broth, one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding more.
- Once the rice is creamy and al dente, stir in the roasted butternut squash and Parmesan cheese.
- Season with salt and pepper to taste. Garnish with fresh sage leaves before serving.