Butternut Squash Risotto
A warm and creamy Butternut Squash Risotto that wraps you in comfort and nostalgia.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups butternut squash, diced
- 4 cups vegetable or chicken broth
- 1/2 cup parmesan cheese, grated
- 2 tablespoons fresh sage, chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 1/2 cup dry white wine (optional)
- Salt and pepper to taste
Instructions
- Prep the butternut squash by peeling and dicing into small cubes.
- Roast the squash at 400°F (200°C) for 20-25 minutes until tender.
- Heat the broth in a separate pot over low heat.
- Sauté the onion in olive oil until translucent.
- Add the Arborio rice and stir for 2 minutes.
- Deglaze the mixture with white wine if using.
- Incorporate the warm broth gradually, stirring constantly.
- Fold in the roasted butternut squash after 20-25 minutes.
- Finish with grated parmesan cheese and season with salt and pepper.
Notes
Serve with extra parmesan, fresh sage leaves, and a drizzle of olive oil. Pairs well with a green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg
Keywords: risotto, butternut squash, comfort food, vegetarian, creamy dish