Description
A rich and creamy risotto featuring roasted butternut squash for a comforting and nutritious meal.
Ingredients
Scale
- 1 medium butternut squash
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup white wine
- 3 tablespoons olive oil
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh sage leaves, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into 1-inch pieces. Toss with 1 tablespoon of olive oil, salt, and pepper before roasting for about 25 minutes until tender and caramelized.
- In a large saucepot, heat the remaining olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add the Arborio rice to the onion and garlic mixture. Stir for 1-2 minutes to toast the grains lightly.
- Pour in the white wine, stirring continuously until it is mostly absorbed.
- Start adding the vegetable broth, one ladle at a time, stirring continuously for about 20-25 minutes until creamy and al dente.
- Once the rice is creamy, gently fold in the roasted butternut squash.
- Remove from heat and stir in the grated Parmesan cheese. Adjust salt and pepper to taste.
- Plate the risotto, garnishing with fresh sage leaves.
Notes
For a vegan option, substitute Parmesan with nutritional yeast and ensure vegetable broth is used.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
Keywords: butternut squash, risotto, creamy, vegetarian, comfort food