Description
A comforting risotto featuring the sweetness of roasted butternut squash, creamy arborio rice, and fresh herbs.
Ingredients
Scale
- 1 medium Butternut Squash, halved and seeded
- 1 cup Arborio Rice
- 4 cups Vegetable or Chicken Broth, warmed
- 1 Onion, finely diced
- 2 cloves Garlic, minced
- 1/2 cup Parmesan Cheese, grated
- 2 tablespoons Butter
- Fresh Herbs (Sage or Thyme), to taste
- Olive Oil, for drizzling
- Salt and Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Drizzle the butternut squash with olive oil, salt, and pepper, and place cut side down on a baking sheet to roast for 25-30 minutes.
- Melt butter in a large skillet over medium heat and sauté the onion until translucent, about 4-5 minutes.
- Add minced garlic and sauté for another minute.
- Pour in the arborio rice and toast for 2-3 minutes until slightly translucent.
- Add warmed broth gradually, one ladle at a time, stirring frequently until absorbed.
- Remove the roasted squash, scoop the flesh, and fold into the risotto.
- Stir in remaining butter and grated Parmesan cheese, adjusting salt and pepper to taste.
- Serve immediately, garnished with fresh herbs and a drizzle of olive oil if desired.
Notes
For added richness, feel free to substitute butter with olive oil or a plant-based alternative. Risotto is best enjoyed fresh but can be reheated with a splash of broth or water.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg
Keywords: risotto, butternut squash, creamy, autumn recipe, comfort food