Creamy Roasted Butternut Squash Risotto Recipe Delight

Intro and Brief Recap

Have you ever experienced a dish that warms you from the inside out? Creamy Roasted Butternut Squash Risotto is one of those meals that envelops you in its rich, velvety texture and delightful flavors. The sweetness of the roasted butternut squash mingles beautifully with the creamy arborio rice, creating a comforting dish perfect for chilly evenings or special gatherings.

This risotto not only showcases the vibrant colors of autumn but also delivers an incredible depth of flavor through simple ingredients. The nutty undertones of Parmesan cheese and the earthiness of fresh herbs enhance every bite. Whether you’re enjoying a cozy dinner at home or impressing guests at a gathering, this dish promises to be a showstopper. Let’s dive into the key ingredients you’ll need to create this culinary masterpiece.

Key Ingredients For Creamy Roasted Butternut Squash Risotto

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose firm, unblemished squash for roasting; its natural sweetness enhances the flavor of the risotto.
• Arborio Rice: This short-grain rice is essential for achieving that creamy texture as it releases starch during cooking.
• Vegetable Broth: Opt for low-sodium broth to control salt levels while adding depth to the risotto.
• Onion: Finely chopped onion provides a savory foundation; use yellow or white onion for best results.
• Garlic: Fresh garlic cloves add aromatic flavor; choose plump cloves for maximum taste.
• Parmesan Cheese: Grated Parmesan gives richness and umami; always select high-quality cheese for optimal flavor.
• Olive Oil: Extra virgin olive oil adds healthy fat and enhances the overall taste profile of the dish.
• Fresh Herbs (Sage or Thyme): These herbs lend freshness and complexity; use them sparingly to complement rather than overwhelm.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Instructions For Creamy Roasted Butternut Squash Risotto

Follow these simple steps to prepare this delicious dish:

First Step : Preheat and Prepare

Preheat your oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, and place it cut-side down on a baking sheet lined with parchment paper. Roast for about 25-30 minutes until tender.

Second Step : Sauté Aromatics

In a large saucepan over medium heat, warm two tablespoons of olive oil. Add finely chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional minute.

Third Step : Toast Arborio Rice

Add Arborio rice to the saucepan with onions and garlic. Stir frequently for about 2-3 minutes until the rice becomes slightly translucent around the edges.

Fourth Step : Incorporate Broth Gradually

Pour in one cup of vegetable broth, stirring continuously until absorbed. Repeat this process, adding broth one cup at a time while stirring until rice is al dente, about 18-20 minutes.

Fifth Step : Blend Squash and Finish

Once the butternut squash is done roasting, scoop it into a bowl and mash lightly with a fork. Stir it into the risotto along with grated Parmesan cheese and fresh herbs.

Transfer to plates and drizzle with more olive oil or additional Parmesan for the perfect finishing touch.

Expert Tips

Here are some helpful tips to ensure the best results for your dish:

• Use Fresh Ingredients: Fresh vegetables and high-quality cheese significantly enhance flavor.
• Stir Frequently: Continuous stirring helps release starch from Arborio rice, creating creaminess.
• Add Broth Slowly: Gradually incorporating broth allows better absorption and prevents mushiness.

Enjoy making this Creamy Roasted Butternut Squash Risotto! It’s sure to be a hit at your next dinner table.

Cooking Instructions

To prepare this Creamy Roasted Butternut Squash Risotto, start by roasting the butternut squash. Preheat your oven to 400°F (200°C). Cut the squash in half, remove the seeds, and drizzle it with olive oil. Sprinkle salt and pepper generously. Roast for about 30-35 minutes until tender.

While the squash roasts, heat vegetable broth in a pot on low heat. In a large skillet, melt some butter over medium heat. Add chopped onions and sauté until they become translucent. Incorporate Arborio rice; toast it for about 2 minutes until slightly golden. Gradually add warm vegetable broth one ladle at a time, stirring frequently until absorbed before adding more.

Once the rice is creamy and cooked to al dente consistency, mix in the roasted butternut squash. For extra creaminess, stir in grated Parmesan cheese and a touch of heavy cream. Adjust seasoning with salt and pepper as needed.

Presentation Ideas

This Creamy Roasted Butternut Squash Risotto is versatile and pairs wonderfully with:

• Fresh herbs: Garnish your risotto with chopped parsley or sage for added freshness.
• Crunchy toppings: Add toasted pine nuts or walnuts for a delightful crunch.
• Side salads: Serve alongside a simple arugula salad dressed with lemon vinaigrette for contrast.

Storage Tips

If you have leftovers of your Creamy Roasted Butternut Squash Risotto, store them in an airtight container in the refrigerator for up to three days. You can reheat it gently on the stove or in the microwave. If the risotto appears too thick after refrigeration, add a splash of vegetable broth or water while reheating to restore its creamy texture.

Nutritional Information

This delicious Creamy Roasted Butternut Squash Risotto provides essential nutrients while being comforting and filling. It is rich in vitamins A and C from butternut squash and provides carbohydrates from Arborio rice. To make it healthier, consider using less cheese or substituting cream with a plant-based alternative.

FAQs

What makes this Creamy Roasted Butternut Squash Risotto special?

This dish stands out due to its rich flavors derived from roasted butternut squash combined with creamy Arborio rice. The roasting process caramelizes the natural sugars in the squash, enhancing its sweetness and creating a deep flavor profile that balances beautifully with the creamy texture of risotto.

Can I make Creamy Roasted Butternut Squash Risotto vegan?

Yes! To veganize this recipe, use vegetable broth instead of chicken broth and replace butter and cheese with plant-based alternatives such as coconut cream or nutritional yeast for that cheesy flavor without dairy.

How can I enhance the flavor of my Creamy Roasted Butternut Squash Risotto?

You can enhance flavors by adding garlic while sautéing onions or incorporating spices like nutmeg and cinnamon during cooking. Additionally, finishing with freshly cracked black pepper or truffle oil adds an elegant touch to your risotto.

Is it possible to freeze Creamy Roasted Butternut Squash Risotto?

While it is possible to freeze risotto, be aware that the texture may change upon thawing due to starches released during cooking. It’s best to consume freshly made risotto; however, if you choose to freeze it, ensure it’s stored in an airtight container and consume within one month for optimal taste quality.

Print

Creamy Roasted Butternut Squash Risotto

• Author: jenny
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: Italian

Print Recipe

Pin Recipe

---

Description

Creamy Roasted Butternut Squash Risotto is a heartwarming dish that embodies the flavors of autumn. This delectable risotto features tender roasted butternut squash combined with creamy Arborio rice, enriched by aromatic herbs and Parmesan cheese. Perfect for cozy dinners or entertaining guests, this dish is not only visually appealing but also packed with comforting flavors that will leave everyone wanting more.

---

Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2 cups, roasted and mashed)
• 1 cup Arborio rice
• 4 cups low-sodium vegetable broth
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup grated Parmesan cheese
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fresh sage or thyme (optional)

---

Instructions

1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, and place cut-side down on a lined baking sheet. Roast for about 30 minutes until tender.
2. In a large saucepan over medium heat, warm olive oil. Add chopped onion and sauté until translucent (3-4 minutes). Stir in minced garlic and cook for an additional minute.
3. Add Arborio rice to the saucepan and toast for about 2-3 minutes until slightly translucent.
4. Gradually pour in vegetable broth one cup at a time, stirring continuously until absorbed before adding more, cooking for about 18-20 minutes until al dente.
5. Once the squash is roasted, scoop it into a bowl and mash lightly with a fork. Stir it into the risotto along with grated Parmesan cheese and fresh herbs if using.
6. Serve warm, garnished with extra olive oil or Parmesan if desired.

---

---

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 11g
• Cholesterol: 20mg

Keywords: For added creaminess, consider incorporating a splash of heavy cream when mixing in the squash. You can substitute fresh herbs with dried ones; just use less as dried herbs are more concentrated. To make this risotto vegan-friendly, replace Parmesan with nutritional yeast and use plant-based alternatives for broth.