Description
This Roasted Butternut Squash Risotto is a comforting and creamy dish perfect for cozy everyday meals. Featuring tender roasted squash and a rich Parmesan-infused Arborio rice, it combines warm autumn flavors with a luscious texture. Simple to prepare yet elegant, this risotto makes a satisfying vegetarian main or side dish.
Ingredients
Scale
Roasted Butternut Squash
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
Risotto
- 1 tablespoon olive oil (additional for sautéing)
- 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
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes until tender and golden brown.
- Sauté Onions: In a large saucepan, heat some olive oil over medium heat. Add the finely chopped onion and sauté until it turns translucent, about 3-5 minutes.
- Cook Garlic and Rice: Add the minced garlic and Arborio rice to the saucepan, stirring continuously for 1-2 minutes to lightly toast the rice and release aromas.
- Deglaze with Wine: Pour in the white wine and cook until it has mostly evaporated, stirring frequently to prevent sticking.
- Add Broth Gradually: Start adding the vegetable broth one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, approximately 20-25 minutes.
- Combine Squash and Cheese: Stir in the roasted butternut squash and grated Parmesan cheese until well combined and creamy.
- Season and Garnish: Adjust seasoning with salt and pepper to taste. Garnish with fresh sage leaves before serving for an aromatic finish.
Notes
- Use warm vegetable broth to help the risotto cook evenly and maintain creaminess.
- Stir continuously when adding broth to release starch from the rice, which creates the creamy texture.
- For a vegan alternative, substitute Parmesan cheese with nutritional yeast or a vegan cheese option.
- If you don’t have fresh sage, dried sage or thyme can be used as garnishes.
- Leftovers can be reheated gently with a splash of broth to restore creaminess.
