Description
Indulge in this rich and creamy roasted butternut squash risotto, a comforting dish that harmonizes nutty flavors and velvety texture, perfect for any occasion.
Ingredients
Scale
- 1 medium butternut squash
- 1 cup arborio rice
- 4 cups vegetable broth (low-sodium)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup grated parmesan cheese
- 2 tbsp olive oil
- 6 fresh sage leaves (chopped)
- Salt and pepper to taste
Instructions
- 1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Halve the butternut squash, scoop out the seeds, drizzle with olive oil, and season with salt and pepper. Place cut side down on a baking sheet and roast for about 30-35 minutes until tender.
- 2. Prepare the Broth: While the squash roasts, pour the vegetable broth into a saucepan and simmer over low heat to keep warm.
- 3. Sauté Onion and Garlic: In a large skillet over medium heat, add olive oil. Once heated, add diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for an additional minute.
- 4. Toast Arborio Rice: Add arborio rice to the skillet, stirring to coat each grain in oil. Toast for about 2 minutes until edges become slightly translucent.
- 5. Stir in Broth Gradually: Begin adding warm vegetable broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. Continue this process for about 18-20 minutes until rice reaches a creamy yet al dente consistency.
- 6. Combine Everything: Mash half of the roasted butternut squash into the risotto while folding in parmesan cheese and chopped sage leaves. Adjust seasoning with salt and pepper as needed.
- 7. Serve: Transfer to plates and serve hot, drizzled with additional olive oil or topped with more parmesan if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg
Keywords: For added flavor, substitute butternut squash with pumpkin or sweet potatoes. Enhance nutrition by mixing in spinach or peas towards the end of cooking. Store leftovers in an airtight container for up to three days; reheat gently on the stove with a splash of broth.