Nut-Free Butternut Squash Risotto
Indulge in the creamy, comforting flavors of this Nut-Free Butternut Squash Risotto, a perfect blend of earthy sweetness and velvety texture. Featuring roasted butternut squash, Arborio rice, and a touch of white wine, this dish is masterfully elevated with freshly grated Parmesan and the warming aroma of garlic and onions. This nut-free recipe is ideal for those with dietary restrictions while still delivering a luxurious, restaurant-quality meal. With a total cooking time of just under an hour, it's an excellent choice for a cozy weeknight dinner or an impressive dish for entertaining. Garnished with fresh sage leaves, this risotto is as visually stunning as it is delicious. Perfect for fall or any time you crave a hearty, vegetarian-friendly masterpiece!
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Recipe Information
Ingredients
- 1 medium (about 2 cups, cubed) Butternut squash
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium, finely chopped Yellow onion
- 3 cloves, minced Garlic
- 1.5 cups Arborio rice
- 0.5 cup Dry white wine
- 4 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup, grated Parmesan cheese
- 5 for garnish Fresh sage leaves
Instructions
Preheat your oven to 400°F (200°C).
Peel and cube the butternut squash into 1-inch pieces.
Place the cubed squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat. Roast in the preheated oven for 25-30 minutes, or until tender and lightly caramelized.
While the squash is roasting, warm the vegetable broth in a saucepan over low heat and keep it warm.
In a large saucepan or Dutch oven, heat the remaining 2 tablespoons of olive oil and the butter over medium heat until the butter is melted.
Add the chopped onion and cook, stirring frequently, for 5 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the Arborio rice to the pan and stir for 2-3 minutes until the rice is lightly toasted and well-coated with oil and butter.
Pour in the white wine and cook, stirring constantly, until it is mostly absorbed, about 2-3 minutes.
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process, adding broth gradually and stirring, for about 18-20 minutes until the rice is creamy and cooked al dente.
Stir in the roasted butternut squash cubes and season the risotto with salt and ground black pepper.
Remove from heat and gently stir in the grated Parmesan cheese until melted and incorporated.
Serve the risotto immediately, garnished with fresh sage leaves.
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 106 mg | 36% | |
| Sodium | 4955 mg | 215% | |
| Total Carbohydrate | 204.3 g | 74% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 28.2 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 840 mg | 65% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3261 mg | 69% | |
*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.
