Butternut and Feta Risotto
Indulge in the creamy decadence of Butternut and Feta Risotto, a comforting dish that pairs the natural sweetness of roasted butternut squash with the tangy creaminess of crumbled feta cheese. This warm, hearty recipe uses velvety Arborio rice simmered to perfection in a ladle-by-ladle method with savory chicken or vegetable stock, ensuring a luxurious, creamy consistency. A hint of dry white wine adds depth, while garlic and onions lend a savory foundation. Finished with grated Parmesan and fresh parsley, this risotto is both elegant and satisfying—a perfect centerpiece for cozy weeknight dinners or festive occasions. With its blend of fall flavors and wholesome ingredients, this dish will quickly become a seasonal favorite. Serve it piping hot for pure comfort on a plate!
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) butternut squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 2 minced garlic cloves
- 1.5 cups arborio rice
- 0.5 cup dry white wine
- 5 cups chicken or vegetable stock
- 0.75 cup (crumbled) feta cheese
- 2 tablespoons (chopped) fresh parsley
- 0.25 cup grated Parmesan cheese
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the butternut squash into 1-inch cubes. Toss the cubes in 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
While the squash roasts, bring the stock to a gentle simmer in a medium saucepan and keep it warm over low heat.
In a large heavy-bottomed pan, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the diced onion and garlic, cooking until soft and translucent, about 3-4 minutes.
Stir the arborio rice into the pan, coating each grain with the oil and butter. Toast the rice for 2-3 minutes, stirring frequently.
Deglaze the pan with the white wine, stirring continuously until the wine is absorbed by the rice.
Begin adding the warm stock, one ladle at a time, stirring constantly and ensuring all liquid is absorbed before adding the next ladle. Repeat this process for 18-20 minutes, or until the rice is creamy and al dente.
Fold in the roasted butternut squash cubes, crumbled feta cheese, and grated Parmesan. Adjust seasoning with the remaining salt and pepper, if needed.
Serve immediately, garnished with fresh parsley and additional feta, if desired.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 8342 mg | 363% | |
| Total Carbohydrate | 206.2 g | 75% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 26.6 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1289 mg | 99% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3352 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
