Description
This Roasted Butternut Squash Risotto is a comforting and creamy dish perfect for cozy meals. Featuring tender roasted butternut squash and Arborio rice cooked slowly with vegetable broth and white wine, it offers a rich, velvety texture and a slightly sweet, savory flavor. Garnished with fresh sage and Parmesan cheese, this risotto makes a satisfying vegetarian main course or side dish.
Ingredients
Scale
Roasted Butternut Squash
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
Risotto
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper to coat evenly. Spread the squash in a single layer on a baking sheet and roast for 25 to 30 minutes, or until tender and golden brown.
- Sauté the Onion: While the squash is roasting, heat a tablespoon of olive oil in a large saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it becomes translucent and soft.
- Add Garlic and Rice: Stir in the minced garlic and Arborio rice. Cook for 1 to 2 minutes, stirring constantly to lightly toast the rice and release its aroma.
- Deglaze with White Wine: Pour in the white wine and continue to cook, stirring frequently, until the wine mostly evaporates, leaving a flavorful base for the risotto.
- Cook the Risotto: Gradually add the vegetable broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and just tender (al dente), about 20 to 25 minutes.
- Add Roasted Squash and Cheese: Stir in the roasted butternut squash and grated Parmesan cheese until well combined. Heat through gently without boiling.
- Season and Garnish: Season the risotto with salt and pepper to taste. Serve garnished with fresh sage leaves for an aromatic finish.
Notes
- Use Arborio rice for the best creamy texture in risotto.
- Stir frequently while adding broth to develop the creamy consistency.
- Fresh sage enhances the flavor but can be omitted if unavailable.
- For a vegan version, substitute Parmesan cheese with nutritional yeast or a vegan cheese alternative.
- Serve immediately for the best texture and taste.
