Description
A creamy and flavorful roasted butternut squash risotto that is perfect for a comforting meal.
Ingredients
Scale
- 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
Instructions
- 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 some olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Add the Arborio rice to the pot and stir 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 until the liquid is 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, and garnish with fresh sage leaves before serving.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Make sure to stir the risotto frequently to achieve the creamy texture.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Roasted Butternut Squash Risotto, Risotto, Vegetarian Recipes, Comfort Food