Print

Butternut Squash Risotto

Butternut Squash Risotto
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the creamy comfort of Butternut Squash Risotto, a dish that blends the nutty sweetness of roasted butternut squash with perfectly cooked Arborio rice. This recipe is ideal for any occasion, from cozy family dinners to festive gatherings, delivering a warm and inviting flavor that will impress your guests. Easy to prepare and infinitely customizable, this risotto shines through with its nutritious ingredients and hearty texture, making it a delightful addition to your seasonal menu.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper, then roast on a baking sheet for 25–30 minutes until tender.
  2. In a saucepan, keep vegetable broth warm 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. Add Arborio rice to the pan; stir for about 2 minutes until coated in oil. Gradually add warm broth one ladle at a time, stirring frequently until absorbed (approximately 20 minutes).
  5. Once the rice is creamy and al dente, fold in the roasted butternut squash, Parmesan cheese, and sage. Mix well.
  6. Serve hot with an additional drizzle of olive oil or more cheese if desired.

Nutrition

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