Description
Creamy and comforting butternut squash risotto made with Arborio rice, Parmesan cheese, and tender roasted squash — a rich and elegant dish perfect for fall dinners.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth (kept warm)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Fresh sage or thyme leaves, chopped (optional garnish)
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and golden.
- In a large saucepan, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and Arborio rice, stirring until rice is lightly toasted, about 2 minutes.
- Pour in white wine and cook until absorbed.
- Add warm vegetable broth, one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until rice is creamy and tender, about 20 minutes.
- Stir in roasted butternut squash, Parmesan cheese, and butter. Mix until creamy and well combined.
- Taste and adjust seasoning with salt and pepper as needed.
- Garnish with fresh sage or thyme and serve warm.
Notes
- Use chicken broth instead of vegetable broth for a richer flavor (not vegetarian).
- For extra creaminess, stir in a splash of heavy cream at the end.
- Great served with roasted chicken or on its own as a main course.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian