Description
Creamy Autumn Roasted Squash Risotto combines sweet roasted butternut squash and fragrant sage for a comforting fall dish.
Ingredients
Scale
- 1 cup Arborio Rice
- 2 cups Butternut Squash
- 1 medium Onion
- 2 cloves Garlic
- 6 leaves Sage
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 1/2 cup White Wine
- 4 cups Vegetable Broth
- 1/2 cup Parmesan Cheese
Instructions
- Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and caramelized.
- Sauté the chopped onion in a heavy-bottomed pot over medium heat. Melt butter and stir until translucent, about 5-7 minutes.
- Add minced garlic and chopped sage to the pot. Cook for 1-2 minutes until fragrant.
- Stir in Arborio rice and toast for 2-3 minutes until edges are slightly translucent.
- Deglaze the pan with white wine, stirring until mostly evaporated, about 2-3 minutes.
- Gradually add hot vegetable broth, one ladleful at a time, stirring continuously until absorbed, about 20-25 minutes.
- Fold in the roasted butternut squash and grated Parmesan cheese. Adjust creaminess with more broth if needed.
- Season with salt and pepper to taste. Optional: Serve topped with additional sage or a drizzle of olive oil.
Notes
- Can substitute Arborio rice with Carnaroli rice.
- Butternut squash can be swapped with pumpkin or acorn squash.
- Shallots can replace onion.
- Omit garlic for a milder flavor.
- Thyme or rosemary can replace sage.
- Any neutral oil can replace olive oil.
- Vegan butter is a good alternative for butter.
- Use vegetable broth for a non-alcoholic option.
- Chicken broth can be used if not keeping it vegetarian.
- Nutritional yeast can replace Parmesan cheese for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg