Roasted Butternut Squash Risotto: A Creamy Delight to Try! Recipe
This Roasted Butternut Squash Risotto is a creamy and comforting dish featuring tender roasted butternut squash blended into a classic Arborio rice risotto. Enhanced with sautéed onions, garlic, white wine, and finished with Parmesan cheese and fresh sage, this recipe offers a delightful balance of flavors and textures, perfect for an elegant dinner or cozy meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 medium butternut squash, peeled and diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- Fresh sage leaves for garnish
Pantry
- 1 tablespoon olive oil
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- Salt and pepper to taste
Dairy
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat and roast the squash: Preheat your oven to 400°F (200°C). Toss the peeled and diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until tender and caramelized, setting it aside once done.
- Sauté the aromatics: In a large saucepan over medium heat, warm some olive oil. Add the finely chopped onion and sauté until translucent and soft, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
- Toast the rice: Add the Arborio rice to the saucepan, stirring constantly for 1-2 minutes to lightly toast the grains, which helps enhance the nutty flavor and texture.
- Deglaze with white wine: Pour in the white wine and cook until it has mostly evaporated, stirring frequently to deglaze the pan and infuse flavor into the rice.
- Add broth gradually: Begin adding the vegetable broth one ladle at a time, stirring often. Wait until the liquid is almost fully absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
- Combine squash and cheese: Once the risotto is creamy and the rice is tender yet firm to the bite, gently fold in the roasted butternut squash and grated Parmesan cheese. Stir well to combine and melt the cheese into the risotto.
- Season and garnish: Taste and season the risotto with additional salt and pepper as needed. Serve hot, garnished with fresh sage leaves for a bright and earthy finish.
Notes
- Use freshly grated Parmesan for the best flavor and creamy texture.
- If you prefer a vegan version, substitute the Parmesan cheese with a plant-based alternative or nutritional yeast.
- Keep the broth warm on the stove while adding to the rice to maintain cooking temperature and ensure even cooking.
- Stirring frequently helps release starch from the rice, giving risotto its signature creamy consistency.
- You can prepare the roasted butternut squash in advance to save time during cooking.
Keywords: Butternut Squash, Risotto, Italian, Creamy Risotto, Vegetarian, Fall Recipes, Roasted Vegetables
