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Roasted Butternut Squash Risotto

Roasted Butternut Squash Risotto
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Indulge in the warm and comforting flavors of Roasted Butternut Squash Risotto, a creamy dish that feels like a cozy hug on a plate. This delightful recipe combines the nutty sweetness of roasted butternut squash with the rich texture of Arborio rice, creating an inviting meal that’s perfect for any occasion—from busy weeknights to festive gatherings. Easy to prepare and family-friendly, this risotto will impress your loved ones without requiring hours in the kitchen. Enjoy every spoonful as you create lasting memories around the dinner table.

Ingredients

Scale
  • 2 cups butternut squash, cubed
  • 1 cup Arborio rice
  • 4 cups vegetable broth (preferably homemade)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup Parmesan cheese, grated
  • 3 tbsp olive oil
  • 6 fresh sage leaves, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until tender.
  2. In a large skillet over medium heat, add remaining olive oil. Sauté onions until translucent (about 5 minutes), then add garlic and cook for another minute.
  3. Stir in Arborio rice and toast for 2-3 minutes until slightly translucent.
  4. Gradually add warm vegetable broth one ladle at a time while stirring constantly, allowing each addition to be absorbed before adding more—this will take about 20 minutes.
  5. Fold in roasted butternut squash, Parmesan cheese, and chopped sage. Season with salt and pepper to taste before serving.

Nutrition

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