Soy-Free Butternut Squash Risotto
Creamy, comforting, and bursting with autumnal flavors, this Soy-Free Butternut Squash Risotto is a cozy twist on a classic Italian dish. Perfectly roasted butternut squash adds natural sweetness and a hint of caramelization, while Arborio rice slowly simmers in warm vegetable broth for a velvety texture. Enhanced with aromatic garlic, fresh thyme, and a splash of white wine, this risotto comes together with freshly grated Parmesan for a rich and satisfying finish. Ideal for a soy-free diet without compromising on indulgence, this recipe is easy to make yet elegant enough for special occasions. Ready in about an hour, it’s the ultimate crowd-pleaser for weeknight dinners or holiday gatherings. Serve it piping hot with a sprinkling of extra Parmesan and thyme for a restaurant-worthy presentation!
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Recipe Information
Ingredients
- 1 medium Butternut squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Vegetable broth
- 2 tablespoons Unsalted butter
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1.5 cups Arborio rice
- 0.5 cup White wine
- 1 cup Parmesan cheese, freshly grated
- 2 teaspoons Fresh thyme leaves
Instructions
Preheat your oven to 400°F (200°C).
Peel and cube the butternut squash into 1-inch pieces.
Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and black pepper, and spread them on a baking sheet.
Roast the squash in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring once halfway through.
While the squash is roasting, heat the vegetable broth in a saucepan over medium heat. Once hot, reduce the heat to low to keep it warm.
In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the remaining 2 tablespoons of olive oil.
Add the finely chopped onion to the pan and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the Arborio rice to the pan, stirring well to coat in oil, and cook for 2-3 minutes until the rice starts to become translucent around the edges.
Pour in the white wine, stirring continuously, until the wine is fully absorbed by the rice.
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
Continue this process until the rice is creamy and al dente, about 20-25 minutes.
Stir in the roasted butternut squash cubes, Parmesan cheese, and fresh thyme leaves. Cook for an additional 2-3 minutes to heat through.
Adjust seasoning with more salt and black pepper if desired.
Serve hot, garnished with additional Parmesan cheese and thyme if you like.
Nutrition Facts
Calories |
3221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 9393 mg | 408% | |
| Total Carbohydrate | 344.9 g | 125% | |
| Dietary Fiber | 65.3 g | 233% | |
| Total Sugars | 54.7 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3472 mg | 267% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 7245 mg | 154% | |
*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.
