Description
A creamy and flavorful risotto made with roasted butternut squash, perfect for a comforting meal.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups roasted butternut squash, pureed
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C) and roast the butternut squash until tender.
- In a saucepan, heat the vegetable broth and keep it warm.
- In a large skillet, heat olive oil over medium heat and sauté the onion until translucent.
- Add garlic and Arborio rice, stirring for 2-3 minutes until the rice is lightly toasted.
- Pour in the white wine and cook until absorbed.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- Once the rice is creamy and al dente, stir in the butternut squash puree and Parmesan cheese.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh sage leaves.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Make sure to stir the risotto continuously for a creamy texture.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Roasted Butternut Squash Risotto, Creamy Risotto, Vegetarian Risotto