Description
Creamy Roasted Butternut Squash Risotto is a rich, comforting Italian-inspired dish made with tender arborio rice, sweet roasted squash, and Parmesan cheese. Perfect for cozy dinners and special occasions.
Ingredients
1 cup arborio rice
2 cups butternut squash, peeled and cubed
4 cups vegetable broth, warm
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon butter
Salt, to taste
Black pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C) and roast butternut squash until tender and lightly caramelized.
2. Heat olive oil and butter in a saucepan over medium heat and sauté onion until translucent.
3. Add garlic and cook briefly until fragrant.
4. Stir in arborio rice and toast for 1 minute.
5. Add warm vegetable broth gradually, stirring constantly until absorbed.
6. When rice is creamy and tender, fold in roasted squash.
7. Remove from heat, stir in Parmesan cheese, season with salt and pepper, and serve immediately.
Notes
For extra creaminess, add a splash of warm broth just before serving.
You can substitute Parmesan with Pecorino Romano for a bolder flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 18mg
Keywords: creamy risotto, butternut squash risotto, vegetarian risotto, comfort food