Description
A creamy and flavorful risotto made with butternut squash, perfect for impressing guests with gourmet cooking at home.
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 2 cups butternut squash, diced
- 4 cups vegetable broth (low-sodium)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (e.g. Sauvignon Blanc)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh herbs (sage or thyme), for garnish (optional)
Instructions
- Prepare the butternut squash by cutting it in half, scooping out the seeds, and dicing into small cubes.
- Preheat the oven to 400°F (200°C). Spread the diced squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes until tender and caramelized.
- In a large skillet, melt a tablespoon of butter over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add the Arborio rice to the skillet and toast for about 2-3 minutes until the grains turn slightly translucent.
- Pour in the white wine, stirring continuously until absorbed.
- Gradually add warm vegetable broth, one ladle at a time, stirring gently, allowing the rice to absorb the liquid before adding more. Continue for about 18-20 minutes until the rice is al dente.
- Once the rice is done, stir in the roasted butternut squash, grated Parmesan, and remaining butter. Adjust seasoning with salt and pepper.
- Serve immediately, optionally garnished with fresh herbs.
Notes
For a vegan version, substitute dairy components with plant-based alternatives. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: butternut squash, risotto, vegetarian recipe, gourmet cooking, Italian dish
