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

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

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.
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.
Add Arborio rice to the saucepan and toast for about 2-3 minutes until slightly translucent.
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.
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.
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.