Description
This Roasted Butternut Squash Risotto combines the natural sweetness of roasted butternut squash with creamy Arborio rice cooked slowly in vegetable broth and white wine. Topped with Parmesan cheese and fresh sage, it makes a comforting and elegant vegetarian main or side dish perfect for cozy dinners.
Ingredients
Scale
For the Roasted Butternut Squash
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Risotto
- 1 tablespoon olive oil (for sautéing)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
For Garnish
- Fresh sage leaves
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Roast Butternut Squash: Toss the peeled and diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes until the squash is tender and slightly caramelized.
- Sauté Onion: In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, which should take about 5 minutes.
- Toast Garlic and Rice: Add the minced garlic and Arborio rice to the saucepan. Stir continuously for 1-2 minutes until the rice is lightly toasted but not browned.
- Add White Wine: Pour in the white wine and cook, stirring often, until most of the liquid has evaporated. This intensifies the flavor of the risotto.
- Cook Risotto: Begin adding the vegetable broth one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Combine Roasted Squash and Cheese: Stir the roasted butternut squash and grated Parmesan cheese into the cooked risotto. Mix well to blend the flavors evenly.
- Season and Garnish: Adjust salt and pepper according to taste. Serve the risotto garnished with fresh sage leaves for an aromatic touch.
Notes
- Use low-sodium vegetable broth to control the salt content.
- Keep stirring the risotto to develop its creamy texture and prevent sticking.
- Replace Parmesan with a vegan cheese alternative to make this recipe vegan-friendly.
- For a richer flavor, finish with a small pat of butter if not following a vegan diet.
- Serve immediately for the best texture and taste, as risotto tends to thicken as it cools.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: Butternut squash risotto, creamy risotto, roasted squash, Arborio rice dish, vegetarian risotto, Italian comfort food
