Description
Butternut squash risotto is a creamy, flavorful dish that perfectly balances the natural sweetness of roasted butternut squash with the rich, comforting texture of Arborio rice. Ideal for cozy dinners or festive gatherings, this vegetarian delight showcases seasonal ingredients while providing a satisfying meal experience. With its warm flavors enhanced by fresh sage and Parmesan cheese, each bite promises to deliver comfort and satisfaction. Whether enjoyed on a chilly evening or served at a dinner party, this risotto will impress your family and guests alike.
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 the diced butternut squash with olive oil, salt, and pepper; spread on a baking sheet and roast for 25-30 minutes until tender.
- Keep the vegetable broth warm in a saucepan over low heat.
- In a large sauté pan, heat olive oil over medium heat and sauté onions until translucent (about 4-5 minutes). Add minced garlic and cook for another minute.
- Stir in Arborio rice, coating each grain with oil for about 2 minutes.
- Gradually add warm vegetable 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 with extra olive oil or Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Roasting/Stirring
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 20mg