Roasted Butternut Squash Risotto
This creamy and comforting Roasted Butternut Squash Risotto features the sweet, nutty flavor of roasted squash and is perfect for family dinners or cozy nights in.
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.
Notes
For a vegan version, substitute the Parmesan cheese with nutritional yeast or a vegan cheese alternative. Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 12gSaturated Fat: 3gSodium: 300mgFiber: 5gSugar: 6g
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