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Creamy Roasted Butternut Squash Risotto

Creamy Roasted Butternut Squash Risotto

  • Author: Mary
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Creamy Roasted Butternut Squash Risotto is a comforting and elegant dish that combines the natural sweetness of roasted butternut squash with velvety Arborio rice. This hearty and nutritious recipe is perfect for cozy dinners, meal prep, and can easily be adapted for different dietary preferences. Its rich, creamy texture and subtle aromatic herbs make it an irresistible comfort food that is simple to make yet impressive to serve.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 1 1/2 cups Arborio rice
  • 4 to 5 cups vegetable or chicken broth, warmed
  • 1 medium onion or 2 shallots, finely chopped
  • 2 to 3 garlic cloves, minced
  • 1/2 cup dry white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter or 2 tablespoons olive oil
  • 1 teaspoon fresh sage or thyme, chopped
  • Salt and pepper to taste

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Cube the butternut squash into bite-sized pieces. Toss with olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast for 25 to 30 minutes until tender and caramelized at the edges to bring out the natural sweetness.
  2. Prepare the Broth: While the squash roasts, warm the vegetable or chicken broth in a saucepan over low heat. Keeping it warm allows the rice to cook evenly and absorb the liquid gradually for a creamy texture.
  3. Sauté Aromatics: In a large skillet or saucepan, melt butter or heat olive oil over medium heat. Add finely chopped onions or shallots and minced garlic. Cook gently until softened and fragrant to build the savory base without overpowering the squash.
  4. Toast and Deglaze the Rice: Add Arborio rice to the pan with the aromatics and stir for 2 minutes until the edges turn translucent. Pour in the white wine (if using) and cook until mostly evaporated to add brightness and depth of flavor.
  5. Gradually Add Broth and Stir: Begin adding the warm broth one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding the next. Continue for 18 to 20 minutes until the rice is creamy and tender but still al dente.
  6. Incorporate Roasted Squash and Finish: Gently fold in the roasted butternut squash pieces. Stir in grated Parmesan cheese and a small knob of butter to enhance creaminess. Season with salt, pepper, and fresh herbs like sage or thyme. Serve immediately while warm and luscious.

Notes

  • Use warm broth to maintain an even cooking temperature and ensure perfect creaminess.
  • Stir continuously to release the rice starch and achieve a silky risotto texture.
  • Cut the squash into uniform pieces for even roasting and consistent flavor.
  • Adjust risotto thickness by adding a splash more broth at the end if needed.
  • Taste as you go to balance saltiness from broth and Parmesan cheese.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 5 g
  • Sodium: 520 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 4 g
  • Protein: 8 g
  • Cholesterol: 15 mg

Keywords: butternut squash risotto, creamy risotto, roasted squash, vegetarian risotto, comfort food, easy meal prep, gluten free risotto

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Find it online: https://marysplate.com/creamy-roasted-butternut-squash-risotto/