Description
A comforting risotto featuring roasted butternut squash, creamy Arborio rice, and Parmesan cheese, perfect for cozy dinners and special occasions.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Fresh sage or parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, melt the butter over medium heat, then add the diced onion and minced garlic and sauté until the onion is translucent.
- Add the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
- Pour in the dry white wine and let it simmer until mostly absorbed.
- Gradually add the vegetable broth, one ladle at a time, stirring constantly until the rice absorbs the liquid.
- Fold in the roasted butternut squash and grated Parmesan cheese. Stir until combined and adjust seasoning to taste.
- Garnish with fresh sage or parsley before serving.
Notes
For a vegan option, substitute butter and cheese with plant-based alternatives.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg