Description
Butternut Squash Risotto is a creamy, comforting dish that brings the flavors of autumn to your table. With roasted butternut squash and arborio rice simmered to perfection, this risotto is elevated by the rich taste of Parmesan and fresh sage. Perfect for cozy dinners or impressing guests, it’s a warm hug in a bowl that will leave everyone asking for seconds.
Ingredients
Scale
- 1 cup arborio rice
- 2 cups butternut squash, cubed
- 4 cups vegetable broth
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 6 sage leaves, chopped
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- In a saucepan, heat vegetable broth over low heat and keep warm.
- In a skillet, heat olive oil over medium heat. Sauté onion until translucent (about 5 minutes), then add garlic and cook for 1 minute.
- Add arborio rice to the skillet and toast for about 2 minutes until slightly translucent.
- Gradually pour in half a cup of warm broth while stirring constantly; wait until absorbed before adding more. Repeat until all broth is used (18-20 minutes total).
- Stir in roasted butternut squash, Parmesan cheese, and chopped sage. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking/Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg