Description
Creamy and savory butternut squash risotto, rich in flavor and nutrition, perfect for any season.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups butternut squash, peeled and diced
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper, and roast for about 20 minutes until tender.
- In a large pot, heat remaining olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
- Add Arborio rice to the pot, stirring frequently for about 2-3 minutes.
- Pour in dry white wine and let it simmer until mostly absorbed.
- Begin adding vegetable broth one ladle at a time, stirring frequently until each addition is absorbed.
- After about 18-20 minutes, once rice is al dente, fold in the roasted butternut squash.
- Stir in grated Parmesan cheese until melted and glossy. Adjust seasoning with salt and pepper.
- Dish the risotto into bowls, garnishing with additional Parmesan or fresh herbs if desired.
Notes
For a vegan option, substitute Parmesan cheese with nutritional yeast. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: risotto, butternut squash, vegetarian recipe, comfort food, plant-based
