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Roasted Butternut Squash Risotto

Creamy Roasted Butternut Squash Risotto for Cozy Nights

This Roasted Butternut Squash Risotto brings warmth and comfort, combining rich flavors with creamy Arborio rice for a delightful vegetarian dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 medium Butternut Squash Adds natural sweetness and a creamy texture; substitute with pumpkin or sweet potatoes if needed.
  • 2 tablespoons Olive Oil Provides richness to roast the squash and sauté aromatics; can be replaced with butter for added flavor.
  • 1 medium Onion (Finely Chopped) Builds the aromatic base of the risotto; use shallots or leeks for a milder flavor.
  • 2 cloves Garlic (Minced) Enhances the flavor profile; fresh is best, but garlic powder works in a pinch.
  • 1 cup Arborio Rice Essential for risotto’s creamy texture due to its high starch content; alternatives include Carnaroli or Vialone Nano rice.
  • 1/2 cup White Wine Adds depth and acidity, balancing sweetness; substitute with more broth for a non-alcoholic version.
  • 4 cups Vegetable Broth Forms the cooking liquid for the risotto; ensure you use gluten-free broth for a gluten-free option.
  • 1/2 cup Parmesan Cheese (Grated) Provides richness and umami flavor; omit or substitute with nutritional yeast for a vegan version.

Equipment

  • oven
  • Baking sheet
  • Mixing bowl
  • large saucepan

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
  2. Toss diced butternut squash with olive oil, salt, and pepper. Spread in a single layer and roast for 25 to 30 minutes until tender and caramelized.
  3. Heat olive oil in a saucepan over medium heat. Sauté chopped onion for 5 minutes until translucent, then add minced garlic for 1 minute.
  4. Stir in Arborio rice and toast for 1 to 2 minutes until edges are slightly translucent.
  5. Pour in white wine and stir until most of the liquid evaporates (2 to 3 minutes).
  6. Add vegetable broth one ladle at a time, stirring until absorbed for 18 to 20 minutes until creamy and al dente.
  7. Fold in roasted butternut squash and grated Parmesan cheese, stirring until combined.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 65gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 700mgPotassium: 750mgFiber: 4gSugar: 7gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

For best results, follow expert tips on cooking risotto, including toasting the rice and adding broth gradually.

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