Roasted Butternut Squash Risotto
Indulge in the comfort of Roasted Butternut Squash Risotto, a creamy delight that combines rich flavors and delightful textures. This dish is a perfect blend of sweet roasted butternut squash and creamy Arborio rice, creating a meal that warms the soul. Ideal for family dinners or cozy nights in, this risotto is versatile enough to serve as a main course or a side dish. With easy-to-follow instructions and simple ingredients, even beginner cooks can impress their guests with this comforting autumn-inspired dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking and Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup white apple vinegar
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper; roast on a baking sheet for 25-30 minutes until tender.
- In a large saucepan over medium heat, sauté the chopped onion in olive oil until translucent. Add minced garlic and Arborio rice; stir for 1-2 minutes until lightly toasted.
- Pour in white apple vinegar and cook until mostly evaporated. Gradually add warm vegetable broth one ladle at a time, stirring frequently until each addition is absorbed.
- Once the rice reaches a creamy consistency, stir in roasted butternut squash and grated Parmesan cheese. Season to taste with salt and pepper; garnish with fresh sage leaves before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg