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Creamy Roasted Butternut Squash Risotto

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Indulge in the warmth of Creamy Roasted Butternut Squash Risotto, a dish that embodies comfort with its rich flavors and velvety texture. The natural sweetness of roasted butternut squash harmonizes beautifully with creamy Arborio rice, making it an ideal choice for cozy dinners or elegant gatherings. Each spoonful delivers a delightful blend of savory and sweet, perfect for creating memorable moments around the table.

Ingredients

Scale
  • 1 medium butternut squash (about 2 cups cubed)
  • 1 cup Arborio rice
  • 4 cups low-sodium vegetable broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, toss with olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until fork-tender.
  2. In a saucepan, heat the vegetable broth over low heat to keep warm.
  3. In a large pan, sauté the onion in olive oil over medium heat until translucent (about 4-5 minutes). Add garlic and cook until fragrant (1 minute).
  4. Stir in Arborio rice to toast for 2 minutes. Gradually add warm vegetable broth one ladle at a time, stirring continuously until absorbed before adding more.
  5. Fold in half of the roasted squash once most broth is absorbed. Continue adding broth until risotto is creamy and al dente.
  6. Remove from heat and stir in Parmesan cheese and remaining squash. Adjust seasoning as needed before serving.

Nutrition

Find it online: https://homekitchensecrets.com/comforting-creamy-roasted-butternut-squash-risotto-recipe/