Butternut Squash Risotto
Butternut Squash Risotto is a creamy and comforting dish that delivers warmth and rich flavors, making it an ideal meal for cozy evenings or special gatherings. This delightful recipe combines the sweet, nutty essence of roasted butternut squash with the creamy texture of Arborio rice. It’s not only easy to prepare but also versatile enough to be served as a main course or a side dish. With its vibrant color and impressive presentation, this risotto will surely impress family and friends.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves four people 1x
- Category: Main
- Method: Baking and sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups diced butternut squash
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 cup grated Parmesan cheese (or plant-based alternative)
- 6 fresh sage leaves, chopped
Instructions
- Preheat the oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- In a saucepan, keep vegetable broth warm over low heat.
- In a large pan, heat olive oil and sauté onions until translucent. Add garlic and cook for one more minute.
- Stir in Arborio rice, coating each grain in oil for about two minutes.
- Gradually add warm vegetable broth one ladle at a time, stirring continuously until absorbed (approximately 20 minutes).
- Fold in roasted butternut squash, Parmesan cheese, and chopped sage.
- Serve hot with additional olive oil or cheese if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Find it online: https://mealsavor.com/butternut-squash-risotto/