Butternut Squash Risotto
A creamy and comforting dish that combines the nutty sweetness of butternut squash with Arborio rice, making it a perfect choice for family dinners or special occasions.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 cup Arborio rice Known for its creamy texture when cooked.
- 2 cups diced butternut squash Adds a sweet and nutty flavor.
- 4 cups vegetable broth Providing a flavorful base.
- 1 medium onion, finely chopped For a sweet and aromatic foundation.
- 2 cloves garlic, minced Infusing the dish with a warm, comforting essence.
- 1 cup grated Parmesan cheese Adding richness and creaminess.
- 2 tbsp extra virgin olive oil Enhances the flavor with a fruity note.
- 6 leaves fresh sage, chopped Offering a fragrant herbal note.
- Salt and pepper To taste for seasoning.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper, then spread it evenly on a baking sheet and roast for 25-30 minutes until tender.
- Keep the vegetable broth warm over low heat in a saucepan.
Cooking
- In a large pan, heat the remaining olive oil over medium heat. Add chopped onions and sauté until translucent, about 4-5 minutes.
- Add minced garlic and cook for an additional minute.
- Add the Arborio rice, stirring for about 2 minutes until each grain is coated in oil.
- Begin adding the warm broth one ladle at a time, stirring continuously until absorbed before adding more, for about 20 minutes.
- Once the rice is al dente, gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped sage until combined.
- Serve hot, drizzled with additional olive oil or topped with extra Parmesan cheese if desired.
Notes
Use high-quality broth for the best flavor. You can add nutmeg for warmth, experiment with other herbs, or incorporate peas for color and nutrition.