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Butternut Squash Risotto

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A cozy and creamy Butternut Squash Risotto that’s perfect for comforting meals during cooler months.

Ingredients

Scale
  • 1 cup Arborio Rice
  • 2 cups Butternut Squash, peeled and diced
  • 4 cups Vegetable or Chicken Broth
  • 1 small Onion, finely chopped
  • 2 cloves Garlic, minced
  • ½ cup Parmesan Cheese, grated
  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil
  • Salt and Pepper, to taste
  • Fresh Sage or Thyme, optional, for garnish

Instructions

  1. Prep the Butternut Squash: Preheat oven to 400°F (200°C), toss squash with olive oil, salt, and herbs, and roast for 25-30 minutes.
  2. Sauté the Aromatics: Heat olive oil and butter in a saucepan, add onions, and sauté until translucent; add garlic and cook briefly.
  3. Toast the Rice: Add Arborio rice and toast for 2-3 minutes, coating grains in oil.
  4. Add the Broth Gradually: Stir in warm broth, one ladle at a time, until rice is al dente, about 20-25 minutes.
  5. Incorporate Roasted Squash: Gently fold in the roasted butternut squash, mashing some for creaminess.
  6. Finish with Cheese and Butter: Stir in Parmesan cheese and remaining butter, and adjust seasoning.
  7. Serve Hot: Spoon risotto into bowls, garnish with herbs and olive oil.

Notes

For a twist, add red pepper flakes for spice or substitute with coconut milk for a creamy variation.

Nutrition

Keywords: butternut squash, risotto, comfort food, vegetarian, creamy

Find it online: https://feastora.com/butternut-squash-risotto/