Roasted Butternut Squash Risotto
Embrace the flavors of winter with this creamy and flavorful Roasted Butternut Squash Risotto, perfect for cozy nights by the fire. The sweet nuttiness of roasted squash combines with creamy arborio rice to create a delightful winter meal that pairs well with a glass of wine.
Prep time: 15 minutesCook time: 40 minutesServes: 4
Ingredients
1 medium butternut squash (about 2 lbs), peeled and cubed
2 tbsp olive oil
Salt and pepper to taste
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice
1 cup dry white wine
4 cups vegetable broth, warmed
1/2 cup grated Parmesan cheese
2 tbsp unsalted butter
1/4 cup chopped fresh parsley
1/4 tsp nutmeg
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
3. In a large pot, sauté onions in olive oil over medium heat until translucent, about 5 minutes.
4. Add garlic and Arborio rice; cook for 2 minutes, stirring constantly to toast the rice.
5. Pour in the white wine, stirring until absorbed by the rice.
6. Gradually add the warm vegetable broth, one cup at a time, stirring frequently until the liquid is mostly absorbed before adding more broth. Continue until the rice is creamy and tender, about 18-20 minutes.
7. Stir in the roasted butternut squash, Parmesan cheese, butter, parsley, and nutmeg. Mix until well combined and creamy.
8. Season with additional salt and pepper to taste. Serve immediately.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth to maintain creaminess.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
