Description
This creamy butternut squash risotto is a cozy, comforting dish perfect for fall. Made with arborio rice, roasted butternut squash, and fresh herbs, it’s both hearty and flavorful—ideal for a weeknight dinner or holiday side.
Ingredients
- 1 small butternut squash, peeled, seeded, and diced
- 1 tablespoon extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 4 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 small yellow onion, chopped
- 2 garlic cloves, chopped
- 1 cup arborio rice
- ½ cup dry white wine
- ¼ cup grated Parmesan cheese, plus more for serving
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon lemon zest
- Microgreens or chopped parsley, for garnish
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the butternut squash with olive oil, salt, and pepper and spread it on the baking sheet. Roast for 25–30 minutes, or until tender and golden brown.
- Meanwhile, bring the vegetable broth to a simmer in a saucepan and keep it warm over low heat.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the arborio rice and toast for 1–2 minutes. Add the white wine and cook, stirring, until absorbed.
- Begin adding the warm broth, ¾ cup at a time, stirring frequently and waiting until each addition is absorbed before adding the next. Continue until the rice is al dente and creamy, about 20–30 minutes total.
- Stir in the roasted butternut squash, Parmesan cheese, sage, rosemary, and lemon zest. Season with salt and pepper to taste.
- Serve topped with more Parmesan and microgreens or parsley, if desired.
Notes
- Use freshly grated Parmesan for the best flavor and texture.
- If you prefer a creamier risotto, you can mash some of the roasted squash before adding it to the rice.
- For a vegan version, substitute plant-based butter and omit the Parmesan or use a vegan alternative.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
