Description
A creamy and flavorful risotto that combines the nutty taste of Arborio rice with the sweet, caramelized notes of roasted butternut squash. Enhanced with Parmesan cheese and a hint of nutmeg, this dish is perfect for a cozy meal or an elegant side.
Ingredients
Scale
- 1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 4–5 cups chicken or vegetable broth, warmed
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1/4 teaspoon ground nutmeg (optional)
- Fresh parsley, chopped, for garnish
- Extra Parmesan for serving
Instructions
- Roast the Butternut Squash:
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper. Spread in an even layer on a baking sheet.
- Roast for 20-25 minutes, turning halfway through, until the squash is tender and lightly caramelized. Set aside.
- Start the Risotto:
- In a large skillet or heavy-bottomed pan, heat a tablespoon of olive oil (or butter) over medium heat.
- Add the diced onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Toast the Rice:
- Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly. This step gives the risotto its nutty flavor.
- If using, add the white wine and stir until absorbed by the rice.
- Cook the Risotto:
- Begin adding the warm broth, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed by the rice before adding more.
- Continue this process, stirring frequently, for about 18-20 minutes, or until the rice is creamy and tender but still al dente.
- Add the Squash and Cheese:
- Stir the roasted butternut squash into the risotto, along with the butter, grated Parmesan, and nutmeg (if using).
- Taste and season with salt and pepper as needed.
- Serve:
- Garnish with fresh parsley and extra Parmesan. Serve immediately while the risotto is creamy and warm.
Notes
- If you don’t have white wine, simply use additional broth.
- Adjust the amount of nutmeg according to your preference or omit it if you prefer a milder flavor.
- For extra creaminess, you can add a splash of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Course or Side Dish
- Method: Roasting
- Cuisine: italian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 620 mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg