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–+ servings

Butternut Squash Risotto

Creamy risotto with roasted butternut squash, perfect for a fall dinner.
prep_time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main course (Entrée)
Cuisine Italian
Servings 4 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

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.
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Notes

Add sage for extra flavor. Keep broth warm to ensure creamy risotto.
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Keyword Butternut Squash, Fall, Risotto
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