Description
Butternut Squash Risotto is a creamy and comforting dish that beautifully blends the nutty sweetness of roasted butternut squash with the rich texture of Arborio rice. Perfect for chilly evenings or festive gatherings, this risotto is both satisfying and impressive, making it an ideal choice for cozy nights in or special occasions. With straightforward steps, you can create a restaurant-quality meal right in your kitchen. Elevate your dining experience by serving this versatile risotto as a main course or side dish, and enjoy its delightful flavors that warm the heart.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups diced butternut squash
- 6 fresh sage leaves, chopped
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your 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.
- In a saucepan, keep the vegetable broth warm over low heat.
- In a large pan, heat olive oil over medium heat. Sauté onions until translucent (about 4-5 minutes). Add garlic and cook for another minute until fragrant.
- Stir in Arborio rice and cook for about 2 minutes until coated in oil. Gradually add warm broth one ladle at a time, stirring continuously until absorbed (approximately 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 Course
- Method: Baking and Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg