Squash Golden Onion Risotto
Indulge in the rich, autumnal flavors of Squash Golden Onion Risotto, a creamy and comforting dish that’s as elegant as it is satisfying. This recipe features tender, caramelized butternut squash roasted to perfection alongside golden onions, creating a deeply flavorful base paired with velvety Arborio rice. Infused with dry white wine, fresh thyme, and a hint of zesty lemon juice, this risotto is elevated to restaurant-quality sophistication. A generous sprinkle of Parmesan cheese adds the perfect finishing touch, making this dish a crowd-pleasing option for cozy weeknight dinners or special occasions. With simple ingredients and easy-to-follow steps, this vegetarian risotto is perfect for showcasing seasonal ingredients and achieving a luxurious, creamy texture without heavy cream.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large, finely diced yellow onion
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4 cups (warm) vegetable stock
- 0.5 cups (grated) Parmesan cheese
- 1 teaspoon fresh thyme leaves
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (freshly ground, or to taste) black pepper
- 1 tablespoon (optional, for balancing flavors) lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the butternut squash into 1/2-inch cubes. Toss with 1 tablespoon of olive oil, a pinch of salt, and a pinch of black pepper.
Spread the squash on a baking sheet lined with parchment paper and roast for 25 minutes, or until tender and slightly caramelized. Set aside.
In a large skillet or wide saucepan, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Add the diced onion and cook, stirring frequently, for 10-12 minutes, or until golden and caramelized.
Stir in the arborio rice and toast for 2 minutes, ensuring all grains are coated in the onion mixture.
Add the white wine and cook, stirring constantly, until the wine is mostly absorbed.
Gradually begin adding the warm vegetable stock, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes.
When the rice is creamy and tender (but still slightly al dente), stir in the roasted butternut squash, Parmesan cheese, and fresh thyme leaves.
Season with salt and black pepper to taste. If desired, add a tablespoon of lemon juice to brighten the flavors.
Remove from heat and let the risotto sit for 2 minutes. Serve warm, garnished with additional Parmesan cheese and thyme if desired.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 1141 mg | 50% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 10.2 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1202 mg | 26% | |
*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.
