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Butternut Squash Risotto

Butternut Squash Risotto
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Indulge in the creamy, comforting goodness of Butternut Squash Risotto, a dish that beautifully marries the sweet, nutty flavor of roasted butternut squash with the rich creaminess of Arborio rice. Perfect for chilly evenings or festive gatherings, this risotto delivers a delightful experience that’s both satisfying and nourishing. With an easy-to-follow recipe, you can impress your guests or treat yourself to a heartwarming meal any day of the week. Customize it further by adding seasonal vegetables or fresh herbs for an extra burst of flavor!

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 2 cups diced butternut squash
  • 1 cup grated Parmesan cheese
  • 6 fresh sage leaves, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C) and toss diced butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender.
  2. Keep vegetable broth warm in a saucepan over low heat.
  3. 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.
  4. Stir in Arborio rice and cook for about 2 minutes until coated in oil. Gradually add warm broth one ladle at a time, stirring continuously until absorbed (about 20 minutes).
  5. Gently fold in roasted squash, Parmesan cheese, and chopped sage until well combined.
  6. Serve hot with additional olive oil or Parmesan if desired.

Nutrition

Find it online: https://nobakeheaven.com/butternut-squash-risotto/