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Creamy Butternut Squash Risotto

Rich and creamy risotto made with roasted butternut squash, Arborio rice, Parmesan cheese, and fresh herbs.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main, Side
Cuisine: Italian
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Risotto
  • 2 cups butternut squash diced
  • 2 tbsp olive oil
  • 1 cup Arborio rice
  • 0.5 cup onion finely chopped
  • 2 cloves garlic minced
  • 0.5 cup white wine dry
  • 4 cups vegetable broth warm
  • 3 tbsp butter
  • 0.75 cup Parmesan cheese grated

Equipment

  • Large saucepan
  • Heavy-bottomed pan
  • Ladle

Method
 

  1. Roast butternut squash at 400°F until tender and caramelized.
  2. Warm vegetable broth in a saucepan and keep hot.
  3. Sauté onion and garlic in olive oil and butter.
  4. Toast Arborio rice, then deglaze with white wine.
  5. Add warm broth gradually, stirring, until rice is creamy and tender.
  6. Fold in roasted squash, butter, and Parmesan. Season and serve.

Notes

Serve immediately for best texture.