Butternut Squash Risotto
Creamy, comforting, and packed with fall flavors, this Butternut Squash Risotto is the ultimate dish for cozy evenings. Featuring tender, caramelized roasted butternut squash, creamy Arborio rice, and the rich nuttiness of Parmesan cheese, this recipe is a perfect balance of sweet and savory. A touch of dry white wine adds brightness, while fresh sage and a pinch of nutmeg bring in earthy, aromatic warmth. The slow-cooking risotto technique creates a luscious, velvety texture, making it the perfect centerpiece for a vegetarian meal or a hearty side dish. Serve it piping hot and enjoy every spoonful of this seasonal favorite that’s sure to impress your family and guests alike! Keywords: butternut squash risotto, creamy risotto, fall recipes, Arborio rice, roasted butternut squash.
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Recipe Information
Ingredients
- 1 medium butternut squash
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 6 cups vegetable or chicken broth
- 2 tablespoons unsalted butter
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1.5 cups Arborio rice
- 0.5 cups dry white wine
- 0.5 cups, grated Parmesan cheese
- 4 large, chopped sage leaves
- 0.25 teaspoon, freshly grated nutmeg
Instructions
Preheat your oven to 400°F (200°C).
Peel the butternut squash, remove the seeds, and cut it into 1/2-inch cubes.
Place the squash cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Roast in the preheated oven for 25-30 minutes, until tender and slightly caramelized, stirring halfway through.
Meanwhile, in a medium saucepan, warm the vegetable or chicken broth over low heat and keep it warm.
In a large saucepan, heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
Add the chopped onion and sauté for 5-7 minutes until translucent.
Stir in the minced garlic and cook for an additional minute.
Add the Arborio rice to the pan and stir for 2-3 minutes until the rice is well-coated with oils and slightly toasted.
Pour in the white wine and cook for 2-3 minutes until the wine is mostly absorbed by the rice.
Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until each addition of broth is mostly absorbed before adding the next.
Continue this process for about 20-25 minutes, until the rice is creamy and tender.
Once the rice is cooked, stir in the roasted butternut squash, Parmesan cheese, chopped sage, freshly grated nutmeg, and remaining 1 teaspoon of salt to the risotto.
Allow everything to heat through for another 2-3 minutes, stirring gently.
Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 106 mg | 36% | |
| Sodium | 9098 mg | 396% | |
| Total Carbohydrate | 262.2 g | 95% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 39.2 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1196 mg | 92% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4777 mg | 102% | |
*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.
