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Roasted Butternut Squash Risotto

Creamy Roasted Butternut Squash Risotto for Cozy Nights

A rich, creamy Roasted Butternut Squash Risotto perfect for cozy nights and showcasing seasonal flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Gluten-Free, Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 medium Butternut Squash Provides natural sweetness and earthy flavor; substitute with acorn squash for a different taste.
  • 2 tablespoons Olive Oil Adds richness and aids in roasting; can be replaced with melted butter for a richer flavor.
  • 1 medium Onion Introduces a savory base; yellow or white onion works best.
  • 2 cloves Garlic Adds aroma and depth to the dish; fresh minced garlic is preferred for optimal flavor.
  • 1 cup Arborio Rice The key ingredient for achieving a creamy texture; can substitute with Carnaroli or Vialone Nano.
  • 1/2 cup White Wine Enhances flavor complexity; substitute with broth and a splash of vinegar if avoiding alcohol.
  • 4 cups Vegetable Broth Provides liquid for cooking risotto; ensure it's gluten-free if necessary.
  • 1/2 cup Parmesan Cheese Adds creaminess and umami; nutritional yeast can serve as a vegan alternative.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Toss diced butternut squash with olive oil, salt, and pepper in a mixing bowl, then spread on a baking sheet and roast for 25-30 minutes.
  3. In a saucepan, heat olive oil over medium heat. Sauté chopped onion for about 5 minutes until translucent, then add minced garlic and sauté for another minute.
  4. Stir in Arborio rice and toast for 1-2 minutes until edges appear translucent.
  5. Add white wine and let it simmer for 2-3 minutes until mostly evaporated.
  6. Gradually add vegetable broth one ladle at a time, stirring continuously until mostly absorbed, about 20 minutes.
  7. Fold in roasted butternut squash and grated Parmesan cheese, adjusting seasoning with salt and pepper.
  8. Serve warm, garnished with additional Parmesan cheese if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 70gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 20mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 4000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat adding a splash of broth to restore creaminess.

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