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Butternut Squash Risotto

Creamy Butternut Squash Risotto that Warms Your Soul

This Butternut Squash Risotto is a comforting, creamy dish perfect for chilly nights, embracing seasonal flavors and serving vegetarian wellness.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto Base
  • 1 cup Arborio Rice Special rice for creamy texture.
  • 2 cups Butternut Squash Diced into small, even-sized cubes.
  • 4 cups Vegetable Broth Use gluten-free for gluten-free option.
  • 1 medium Onion Chopped.
  • 2 cloves Garlic Minced.
For Adding Creaminess
  • 0.5 cup Grated Parmesan Cheese Substitute with nutritional yeast for vegan version.
  • 2 tablespoons Olive Oil Extra virgin preferred.
For Flavor Enhancements
  • 5 leaves Fresh Sage Can substitute with thyme.
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Mixing bowl
  • saucepan
  • Heavy-Bottomed Pan
  • Baking sheet

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes.
  2. Heat vegetable broth in a saucepan over low heat.
  3. In a heavy-bottomed pan, heat olive oil and sauté onion for 4-5 minutes, then add garlic and sauté another minute.
  4. Stir in Arborio rice for about 2 minutes until slightly translucent.
  5. Gradually add warm broth one ladle at a time, stirring continuously until absorbed, about 20 minutes.
  6. Fold in roasted butternut squash, parmesan, and sage. Stir to combine.
  7. Serve hot, drizzling with olive oil or additional parmesan as desired.

Nutrition

Serving: 1plateCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For best results, serve immediately. Leftovers can be stored in an airtight container for up to 3 days. Reheat gently with a splash of broth.

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