Ingredients
Scale
Gather these simple ingredients for your Creamy Roasted Butternut Squash Risotto:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup dry white wine
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh sage leaves, for garnish
Instructions
- Preheat oven to 400°F (200°C) and roast the butternut squash with olive oil, salt, and pepper for 25 minutes.
- Heat vegetable broth in a saucepan over medium heat, keeping it warm.
- Sauté onion in olive oil until translucent, then add garlic and cook for 1 minute.
- Add Arborio rice and toast for about 2 minutes.
- Incorporate white wine and stir until mostly absorbed.
- Gradually add warm broth one ladle at a time, stirring until absorbed, about 18-20 minutes.
- Fold in roasted squash and Parmesan cheese, mixing until creamy.
- Serve garnished with fresh sage leaves.
Notes
- For a vegetarian option, ensure the broth is vegetable-based.
- Adjust the seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg