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Creamy Roasted Butternut Squash Risotto to Savor

Creamy Roasted Butternut Squash
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Creamy Roasted Butternut Squash Risotto Recipe to Savor

Ingredients

  • Butternut Squash
  • Arborio Rice
  • Vegetable Broth
  • Onion
  • Garlic
  • Parmesan Cheese
  • Butter
  • Fresh Herbs (sage or thyme)

Instructions

  1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).
  2. Prepare the Butternut Squash: Peel and cube the butternut squash into bite-sized pieces. Toss with olive oil, salt, and pepper, then spread on a baking sheet. Roast for about 25-30 minutes until tender and caramelized.
  3. Sauté Aromatics: In a large saucepan, heat a tablespoon of olive oil over medium heat. Add finely chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  4. Add the Rice: Stir in the Arborio rice and toast for about 2 minutes, ensuring each grain is coated in the oil.
  5. Deglaze: Pour in a cup of vegetable broth to deglaze the pan, stirring frequently until the liquid is absorbed.
  6. Cook the Risotto: Gradually add warm vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more. This should take about 18-20 minutes, or until the rice is creamy and al dente.
  7. Add Roasted Squash: Once the rice is cooked to your liking, fold in the roasted butternut squash, grated Parmesan, and a knob of butter. Mix well until everything is combined and creamy.
  8. Finish with Herbs: Stir in freshly chopped sage or thyme for an aromatic touch. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve: Ladle the risotto into bowls, garnish with extra Parmesan and herbs, and enjoy your delicious homemade Roasted Butternut Squash Risotto!

Notes

    Nutrition

    Find it online: https://quizsavor.com/creamy-roasted-butternut-squash/

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