Description
Butternut squash risotto is a comforting dish that brings together the creamy texture of Arborio rice and the nutty sweetness of roasted butternut squash. Perfect for chilly evenings or festive gatherings, this hearty meal pairs beautifully with rich vegetable broth and a sprinkle of parmesan cheese, making it an ideal choice for impressing guests or enjoying on your own.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups diced butternut squash
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 6 fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper; spread on a baking sheet and roast for 25-30 minutes until tender.
- In a saucepan, keep vegetable broth warm over low heat.
- In a large pan, heat olive oil over medium heat. Sauté onions until translucent (4-5 minutes), then add garlic and cook for another minute.
- Add Arborio rice to the pan, stirring for 2 minutes until coated in oil. Gradually add warm broth one ladle at a time, stirring continuously until absorbed (about 20 minutes).
- Gently fold in roasted butternut squash, parmesan cheese, and chopped sage until well combined.
- Serve hot with additional olive oil or parmesan on top if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg