Description
This Roasted Butternut Squash Risotto is a cozy and comforting dish perfect for everyday warmth. The tender caramelized squash blends beautifully with creamy Arborio rice, enriched by Parmesan cheese and fragrant herbs, resulting in a luscious Italian classic that’s both vegetarian and gluten-free.
Ingredients
Scale
Butternut Squash
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Risotto
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 4 to 5 cups vegetable broth, warmed
- 1/2 cup dry white wine (optional)
- 1/2 teaspoon dried sage or thyme
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Additional salt and pepper to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). In a bowl, toss the cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on a baking sheet and roast for 25 to 30 minutes until tender and lightly caramelized. Set aside once done.
- Sauté Aromatics: In a large saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant, stirring frequently to prevent burning.
- Toast the Rice: Stir in the Arborio rice and cook for 1 to 2 minutes, stirring constantly, allowing the rice to become lightly toasted. This step helps to build flavor and texture.
- Deglaze with Wine: Pour in the dry white wine, if using, and cook until the liquid is mostly absorbed by the rice.
- Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time, stirring frequently, and letting each ladleful absorb fully before adding the next. Continue this process for about 20 minutes, until the rice is creamy and just tender.
- Finish the Risotto: Gently fold in the roasted butternut squash along with the dried sage or thyme. Stir in the grated Parmesan cheese and the unsalted butter until melted and well combined.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper as needed. Serve the risotto warm for a comforting meal.
Notes
- For extra creaminess, mash a small portion of the roasted squash before stirring it into the risotto.
- This risotto pairs wonderfully with a simple green salad to balance the richness.
- Leftovers can be gently reheated in a pan with a splash of broth to restore creaminess.
