Description

Butternut Squash Risotto is a creamy and comforting dish that perfectly blends the nutty sweetness of roasted butternut squash with the richness of Arborio rice. This versatile risotto is ideal for cozy dinners or festive gatherings, making it a delightful choice for any occasion. The warmth of this dish brings comfort during fall and winter, while its elegant flavors impress guests at any dinner party. Easy to prepare and packed with nutritious ingredients, this risotto will become a staple in your kitchen.

Ingredients

Scale

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
Salt and pepper to taste
1 cup grated Parmesan cheese
6 fresh sage leaves, chopped

Instructions

Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper; roast for 25-30 minutes until tender.
In a saucepan, warm vegetable broth over low heat.
In a large pan, heat olive oil over medium heat; sauté onions until translucent (4-5 minutes), then add garlic for another minute.
Add Arborio rice; stir for about 2 minutes until coated in oil. Gradually add warm broth one ladle at a time, stirring continuously until absorbed (about 20 minutes).
Gently fold in roasted butternut squash, Parmesan cheese, and sage until well combined.
Serve immediately with additional olive oil or cheese on top if desired.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main
Method: Baking, Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 cup risotto (240g)
Calories: 365
Sugar: 3g
Sodium: 790mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 10g
Cholesterol: 20mg

Keywords: For added depth of flavor, consider using white apple vinegar when incorporating broth. Feel free to substitute the butternut squash with pumpkin or sweet potatoes for variety.