Description
A comforting and creamy risotto featuring sweet roasted butternut squash, parmesan cheese, and fresh herbs.
Ingredients
Scale
- 1 cup Arborio rice
- 1 medium butternut squash
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth, warmed
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon butter
- Fresh herbs (sage or thyme)
- Salt and pepper to taste
- Optional: Splash of white wine
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes until tender and caramelized. Scoop the flesh into a bowl and set aside.
- In a large pan, heat olive oil and butter over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for another minute.
- Add the Arborio rice and stir for about 2 minutes to toast the grains.
- Pour in a ladle of warm broth, stirring continuously until absorbed. Continue adding broth one ladle at a time for about 18-20 minutes until the rice is al dente and creamy.
- Fold in the roasted butternut squash and parmesan cheese. Add freshly chopped herbs and adjust the seasoning with salt and pepper.
- Serve hot, garnished with additional parmesan and herbs.
Notes
For a vegan option, replace parmesan with nutritional yeast and use vegan butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: risotto, butternut squash, comfort food, vegetarian