Description
Roasted Butternut Squash Risotto is a delightful dish that combines creamy Arborio rice with the sweet, nutty flavor of roasted butternut squash. Enhanced with aromatic garlic and sage, and finished with freshly grated Parmesan cheese, this risotto is both comforting and visually stunning. Perfect for cozy evenings or festive gatherings, every bite warms the heart and satisfies the soul.
Ingredients
Scale
- 2 cups butternut squash, cubed
- 1 cup Arborio rice
- 4 cups vegetable broth (preferably homemade)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- 3 tbsp olive oil
- 6 fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender.
- In a large skillet, heat remaining olive oil over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic and cook for an additional minute.
- Stir in Arborio rice and toast for 2-3 minutes until slightly translucent.
- Gradually add warm vegetable broth one ladle at a time, stirring constantly until absorbed. Continue for about 20 minutes until the rice is creamy and al dente.
- Fold in roasted squash, Parmesan cheese, and chopped sage. Season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg