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Creamy Butternut Squash Risotto

Creamy Butternut Squash Risotto for Cozy Nights In

This Creamy Butternut Squash Risotto delivers warmth and comfort, combining rich Arborio rice and tender roasted butternut squash.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 cup Arborio Rice Essential for achieving a creamy texture.
  • 2 cups Butternut Squash Diced, can replace with pumpkin or sweet potatoes.
  • 4 cups Vegetable Broth Homemade recommended for best flavor.
  • 1 medium Onion Chopped, sauté until translucent.
  • 2 cloves Garlic Minced, cook until fragrant.
  • 1/2 cup Parmesan Cheese Freshly grated is best.
  • 2 tablespoons Olive Oil For sautéing and roasting.
  • 2 tablespoons Fresh Sage Chopped, can replace with thyme.
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Baking sheet
  • Saucepan
  • Skillet
  • Ladle

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes, turning halfway through.
  2. In a saucepan, keep the vegetable broth warm over low heat.
  3. In a skillet, heat olive oil and sauté onions until translucent. Add garlic and cook until fragrant.
  4. Add Arborio rice to the skillet, stirring to coat. Toast for about 2 minutes. Gradually add warm broth, stirring until absorbed, about 20 minutes.
  5. Fold in roasted butternut squash, Parmesan cheese, and sage. Mix until creamy.
  6. Serve warm with a drizzle of olive oil or extra Parmesan.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 50gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 8mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 15000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Stir constantly for creaminess. Use fresh ingredients for best flavor. Store leftovers in an airtight container.

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