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Butternut Squash Risotto

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A creamy and comforting Butternut Squash Risotto that’s perfect for fall cooking.

Ingredients

Scale
  • 1 cup Arborio rice
  • 2 cups butternut squash, diced
  • 4 cups vegetable or chicken broth
  • ½ cup Parmesan cheese, grated
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup white wine (optional)
  • Salt and pepper, to taste
  • Fresh sage leaves, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Peel, seed, and dice the butternut squash into bite-sized cubes (about 1-inch pieces).
  3. Toss the cubes with olive oil, salt, and pepper on a baking sheet.
  4. Roast for 25-30 minutes until tender and golden.
  5. Heat 2 tablespoons of olive oil over medium heat in a skillet.
  6. Add 1 finely chopped onion and sauté for 5-6 minutes until soft.
  7. Stir in 2 cloves of minced garlic and sauté for an additional minute.
  8. Toast 1 cup of Arborio rice for about 2-3 minutes.
  9. If using, pour in ½ cup of white wine, stirring until absorbed.
  10. Begin adding the warm broth, one ladle at a time, stirring continuously for about 20 minutes.
  11. Once the rice is al dente, fold in the roasted butternut squash.
  12. Remove from heat and stir in ½ cup of Parmesan cheese.
  13. Fry a handful of sage leaves in olive oil until crispy for garnish.

Notes

For a vegan version, use nutritional yeast instead of cheese and vegetable broth.

Nutrition

Keywords: Butternut Squash, Risotto, Italian, Fall Recipe, Vegetarian

Find it online: https://flavorsbyclara.com/creamy-one-pot-butternut-squash-risotto-busy-weeknights/