Squash Risotto
Creamy, comforting, and packed with the rich, earthy sweetness of roasted butternut squash, this Squash Risotto is the ultimate cozy dish for fall and winter. Made with velvety arborio rice and infused with flavors of garlic, thyme, and dry white wine, this recipe creates a luxurious, restaurant-quality risotto right in your own kitchen. The roasted butternut squash adds a delightful caramelized depth, while grated Parmesan and an optional splash of heavy cream elevate the dish to a silky, indulgent finish. Perfect for a weeknight dinner or a special occasion, this one-pot meal can be garnished with fresh parsley for a pop of color. With just 20 minutes of prep and 40 minutes of cook time, this savory-sweet squash risotto is as easy as it is impressive—ideal for satisfying cravings for comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 1 medium butternut squash
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4 cups vegetable broth
- 0.75 cups Parmesan cheese, grated
- 1 teaspoon fresh thyme
- 0.25 cups heavy cream (optional)
- 2 tablespoons chopped parsley (for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Peel and dice the butternut squash into 1-inch cubes. Toss with 2 tablespoons of olive oil, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of black pepper.
Spread the squash evenly on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized. Set aside.
In a medium saucepan, warm the vegetable broth over low heat and keep it warm during the cooking process.
In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the remaining 1 tablespoon of olive oil.
Sauté the chopped onion for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute.
Stir in the arborio rice, ensuring it's well-coated with the butter and oil. Toast the rice for 2 minutes, stirring frequently.
Pour in the white wine and cook until mostly absorbed, about 1-2 minutes.
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time, stirring constantly. Allow each addition to be mostly absorbed before adding the next.
Continue cooking and adding broth for about 18-20 minutes, or until the rice is tender with a slight bite and has a creamy consistency.
Stir in the roasted butternut squash, Parmesan cheese, fresh thyme, and the remaining 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper.
For extra creaminess, stir in the optional heavy cream.
Remove from heat, cover, and let the risotto rest for 2-3 minutes.
Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1117 mg | 49% | |
| Total Carbohydrate | 252.9 g | 92% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 37.0 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1372 mg | 106% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4452 mg | 95% | |
*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.
