Description

Butternut Squash Risotto is a comforting and flavorful dish that pairs creamy Arborio rice with sweet, roasted butternut squash. This delightful risotto brings warmth to chilly evenings, making it perfect for both cozy dinners and elegant gatherings. With its golden hue and rich taste, it’s a culinary hug in a bowl that will leave you craving more.

Ingredients

Scale

1 cup Arborio rice
2 cups diced butternut squash
4 cups low-sodium vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tbsp olive oil
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C). Peel and dice the butternut squash into small cubes, toss with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
In a large skillet over medium heat, add olive oil and sauté the onion until translucent (about 5 minutes). Add minced garlic and cook for another minute.
Stir in Arborio rice and toast for 2 minutes until slightly translucent.
Gradually add warm vegetable broth one ladle at a time, stirring continuously until absorbed (about 18-20 minutes).
Fold in roasted butternut squash and Parmesan cheese until well combined. Season with salt and pepper as needed.
Serve immediately, garnished with extra Parmesan or toasted pumpkin seeds.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 3g
Sodium: 620mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 5g
Protein: 10g
Cholesterol: 10mg

Keywords: For a vegan version, substitute Parmesan with nutritional yeast. Enhance flavor by adding sautéed mushrooms or spinach. For added crunch, consider topping with toasted nuts.