Description
Butternut Squash Risotto is a creamy and comforting dish that perfectly embodies the flavors of fall. With the nutty sweetness of roasted butternut squash combined with the rich, velvety texture of Arborio rice, this risotto is ideal for chilly evenings or festive gatherings. Its versatility allows it to be served as a hearty main course or an elegant side dish. Simple to prepare and requiring minimal ingredients, this recipe is perfect for both novice cooks and seasoned chefs. Impress your family and friends with this delightful meal that’s sure to warm hearts and bellies alike.
Ingredients
- 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
- 6 fresh sage leaves, chopped
- 1 cup grated Parmesan cheese (or plant-based alternative)
- Salt and pepper to taste
Instructions
- Preheat your 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 over medium heat. Sauté onions until translucent (about 4-5 minutes), then add garlic for another minute.
- Stir in Arborio rice for about 2 minutes until coated in oil. Gradually add warm broth one ladle at a time, stirring continuously until absorbed (approximately 20 minutes).
- Fold in roasted butternut squash, grated Parmesan cheese, and chopped sage until well combined.
- Serve hot, optionally drizzling with more olive oil or adding Parmesan.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 5g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg