Roasted Butternut Squash Risotto

Discover the warmth of autumn with Savory Roasted Butternut Squash Risotto, a comforting dish perfect for chilly evenings. This recipe combines the natural sweetness of roasted butternut squash with creamy Arborio rice, creating a deliciously rich and satisfying meal. Easy to prepare for weeknight dinners or special occasions, this risotto not only delights the palate but also packs a nutritional punch. With simple ingredients and step-by-step guidance, you’ll enjoy a heartwarming culinary experience that brings loved ones together.

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Ingredients

1 medium butternut squash, peeled and cubed

2 tablespoons olive oil

Salt and pepper, to taste

1 medium onion, finely chopped

2 cloves garlic, minced

1 ½ cups Arborio rice

½ cup dry white wine (optional)

4 cups vegetable broth

1 cup grated Parmesan cheese

2 tablespoons unsalted butter

½ teaspoon nutmeg (freshly grated, if possible)

Fresh sage leaves (for garnish)

Additional Parmesan, for serving

Instructions

Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper in a baking dish. Spread it out in a single layer and roast for 25-30 minutes until tender and slightly caramelized. Once done, remove from the oven and set aside.

Prepare the Broth: In a saucepan, heat the vegetable broth over low heat. Keep it warm but do not let it boil.

Sauté the Aromatics: In a large skillet or saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent and fragrant, about 5 minutes.

Cook the Rice: Add the Arborio rice to the onions and garlic, stirring to coat the rice with the oil. Toast the rice for about 2 minutes, letting it absorb some of the flavors, until the edges turn translucent.

Deglaze with Wine: If using, pour in the white wine, stirring constantly until it has mostly evaporated. This should take about 2-3 minutes.

Add Broth Gradually: Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Allow each addition to mostly absorb before adding the next. This process should take about 18-20 minutes; the rice should be creamy and al dente when done.

Incorporate Butternut Squash: Stir in the roasted butternut squash, grated Parmesan cheese, butter, and nutmeg. Mix well until everything is combined and creamy. Season with additional salt and pepper to taste.

Serve: Spoon the risotto into bowls, garnish with fresh sage leaves, and serve with extra Parmesan on the side.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6