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Roasted Butternut Squash Risotto

Creamy Roasted Butternut Squash Risotto for Cozy Nights

Delight in a creamy roasted butternut squash risotto, perfect for cozy dinners. This gluten-free and vegetarian dish is both comforting and delicious.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 medium Butternut Squash Adds sweetness and creaminess; substitute with pumpkin or sweet potato for a twist.
  • 2 tablespoons Olive Oil Perfect for roasting and sautéing; enhances flavor.
  • 1 medium Onion Can be yellow or white.
  • 2 cloves Garlic Fresh is best; garlic powder is a good substitute.
  • 1 cup Arborio Rice Essential for creamy texture; Carnaroli or Vialone Nano can be used.
  • 0.5 cups White Wine Can replace with vegetable broth.
  • 4 cups Vegetable Broth Ensure it's gluten-free if required.
  • 0.5 cups Parmesan Cheese Nutritional yeast is a vegan alternative.
For Serving
  • 2 tablespoons Fresh Herbs Chopped parsley or sage for garnishing.
  • 0.25 cups Extra Parmesan For sprinkling on top.

Equipment

  • Baking sheet
  • Large saucepan
  • Wooden Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare your ingredients for assembly.
  2. Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes.
  3. Heat olive oil in a large saucepan and sauté chopped onion for about 5 minutes until translucent, then add minced garlic.
  4. Stir in Arborio rice and toast for 1-2 minutes.
  5. Pour in white wine and let simmer for 2-3 minutes.
  6. Gradually add vegetable broth, one ladle at a time, stirring frequently for 18-20 minutes.
  7. Fold in the roasted butternut squash and Parmesan cheese.
  8. Serve hot, garnishing with fresh herbs and extra Parmesan.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 65gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 3000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Ensure even cuts for butternut squash. Store leftover risotto in the fridge for up to 3 days or freeze for 2 months.

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