Butternut Squash Rosemary and Blue Cheese Risotto
Creamy, comforting, and packed with rich, flavorful ingredients, this Butternut Squash Rosemary and Blue Cheese Risotto is the ultimate autumn-inspired dish. Sweet roasted butternut squash combines beautifully with the earthy aroma of fresh rosemary, while tangy crumbled blue cheese adds a luxurious finish to this velvety Arborio rice base. A splash of white wine and slowly ladled warm stock create the irresistibly creamy texture that makes risotto so indulgent. Perfect as a sophisticated vegetarian main or a decadent side dish, this recipe offers an elegant balance of sweet, savory, and herbaceous flavors. Garnish with fresh parsley for a stunning presentation that’s as inviting as it is delicious.
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) Butternut squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 2 Garlic cloves, minced
- 1.5 cups Arborio rice
- 0.5 cups White wine (optional, or substitute with more broth)
- 5 cups Vegetable or chicken stock, warmed
- 1 teaspoon Fresh rosemary, finely chopped
- 0.5 cups Blue cheese, crumbled
- 0.25 cups Parmigiano-Reggiano cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C). Peel the butternut squash, remove the seeds, and cut it into 1/2-inch cubes.
Toss the squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread it out on a baking sheet in a single layer.
Roast the squash in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized. Remove from the oven and set aside.
In a large saucepan or deep skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the diced onion and cook, stirring frequently, until softened, about 4-5 minutes.
Add the minced garlic and cook for another 30 seconds, until fragrant.
Add the Arborio rice to the pan and stir well to coat the grains in the oil and butter. Toast the rice for about 2 minutes, stirring constantly.
Pour in the white wine (if using) and stir until mostly evaporated, about 1-2 minutes.
Reduce heat to medium-low. Begin ladling the warm stock, one cup at a time, into the rice, stirring frequently. Allow the rice to absorb almost all of the liquid before adding the next ladle of stock.
After about 15-20 minutes of stirring and adding stock, the rice should be creamy and al dente. You may not need all of the stock, or you may need a bit more.
Stir in the roasted butternut squash cubes, chopped rosemary, and the remaining 1 tablespoon of butter. Mix gently to combine.
Add the crumbled blue cheese and grated Parmigiano-Reggiano cheese. Stir until melted and evenly distributed. Taste and adjust seasoning with salt and pepper if needed.
Remove from heat and let the risotto sit, covered, for 2 minutes to finish absorbing flavors.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 9359 mg | 407% | |
| Total Carbohydrate | 216.5 g | 79% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 31.8 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1891 mg | 145% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4162 mg | 89% | |
*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.
