Roasted Butternut Squash Risotto

A white plate with butternut squash risotto.

5 from 1 vote

Roasted Butternut Squash Risotto with a good helping of parmesan cheese, a filling and comforting dish that tastes of Autumn and cosy days. It's a delicious dinner recipe that can definitely makes its way to your Thanksgiving menu. It's quick, easy and heavenly hearty for a vegetarian meal.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 487kcal

Author: Daniela Apostol

Ingredients

2 roasted butternut squash halves ( click on the link "roasted butternut squash halves for the recipe on how to roast a butternut squash).
1 cup Arborio rice
1 onion
2 tablespoon olive oil
25 g butter
½ teaspoon salt
⅛ teaspoon black pepper
2 tablespoon parmesan cheese
4 cups vegetable stock/broth
fresh parsley or sage to garnish

Metric - US Customary

Instructions

In a large pan, heat up the oil, add the butter and allow it to melt.
Peel and chop the onion, and fry it until it softens.
Rinse the rice with plenty of cold water until the water runs clear, then add it to the pan and stir for a minute until the rice becomes translucent.
Add a ladleful of broth at a time, and continue to stir until the stock is used up, and the rice and creamy and cooked through.
Peel and cut the roasted butternut squash into cubes, add add them to the risotto, stirring well to combine.
Season with salt and pepper, and garnish with parmesan, fresh parsley or sage.

Notes

You can either puree the butternut squash for a very creamy texture, or you can cut it into cubes and add it to the risotto as it is.
A good vigorous stirring will break up some of the butternut squash chunks to give the risotto a nice orange colour, while some cubes are still chunky.
I recommend serving the risotto straight away, as when it's reheated, the texture changes and it's not as creamy anymore. Alternatively, you can use up any leftover risotto to make butternut squash arancini.

Nutrition