Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 butternut squash (peeled and cubed); 2 tbsp olive oil; 1 cup arborio rice; 4 cups vegetable broth (warmed); 1 onion (chopped); 0.5 tsp salt; 0.25 cup Parmesan cheese (grated)

create a highly detailed high resolution image of a creamy butternut 1

Creamy risotto with roasted butternut squash, perfect for a fall dinner.

prep_time 15

Cook Time 35

Total Time 50

Course Main course (Entrée)

Cuisine Italian

Servings servings

Equipment

Baking Sheet
Large Pot

Ingredients

Risotto

1 butternut squash peeled and cubed
2 tbsp olive oil
1 cup arborio rice
4 cups vegetable broth warmed
1 onion chopped
0.5 tsp salt
0.25 cup Parmesan cheese grated

Get Recipe Ingredients

Instructions

Preheat oven to 400°F (200°C).
Toss butternut squash with olive oil and salt. Roast for 25 minutes.
Sauté onion in a large pot over medium heat for 5 minutes.
Add arborio rice and cook for 2 minutes.
Gradually add warm vegetable broth, stirring until absorbed, about 20 minutes.
Stir in roasted squash and Parmesan. Serve warm.

Pin Recipe

Notes

Add sage for extra flavor. Keep broth warm to ensure creamy risotto.

Print Recipe

Keyword Butternut Squash, Fall, Risotto

Tried this recipe?Let us know how it was!