Butternut Squash Risotto
Butternut Squash Risotto is a creamy and comforting dish that beautifully marries the sweet, nutty flavors of roasted butternut squash with the rich texture of Arborio rice. Perfect for cozy dinners or festive gatherings, this risotto provides a warm hug on chilly evenings. With its simple preparation and versatility, you can easily customize it to suit your taste, making it an ideal vegetarian main course. Elevate your dining experience by pairing it with fresh herbs or grilled proteins, and enjoy a gourmet meal right at home.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 4 portions 1x
- Category: Main
- Method: Baking/Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 2 cups diced butternut squash
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 6 fresh sage leaves, chopped
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss diced butternut squash with olive oil, salt, and pepper; spread on a baking sheet and roast for 25-30 minutes until tender.
- Keep vegetable broth warm in a saucepan over low heat.
- In a large pan, heat olive oil over medium heat; sauté onions until translucent (about 4-5 minutes), then add garlic and cook for another minute.
- Stir in Arborio rice for about 2 minutes until coated in oil; gradually add warm broth one ladle at a time while stirring constantly (about 20 minutes total).
- Fold in roasted butternut squash, Parmesan cheese, and chopped sage until well combined.
- Serve hot with extra olive oil or cheese if desired.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 360
- Sugar: 5g
- Sodium: 740mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
Find it online: https://lowsugarcooking.com/butternut-squash-risotto/