Description
Indulge in the creamy, rich flavors of Roasted Butternut Squash Risotto: A Creamy Delight to Try! This comforting dish combines roasted butternut squash with Arborio rice for a delightful vegetarian meal that’s perfect for cozy dinners or gatherings. The sweetness of the squash pairs beautifully with the creamy texture of the risotto, while fresh sage leaves add an aromatic touch. With simple ingredients and straightforward preparation, this risotto is not only delicious but also an accessible option for home cooks looking to impress. Whether served as a main course or side dish, this recipe is sure to satisfy everyone at your table.
Ingredients
Scale
- 1 medium butternut squash
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup white apple vinegar
- 1/2 cup grated Parmesan cheese
- Fresh sage leaves
Instructions
- Preheat your oven to 400°F (200°C).
- Toss diced butternut squash with olive oil, salt, and pepper; roast for 25-30 minutes until tender.
- In a large saucepan, sauté chopped onion in olive oil until translucent. Add minced garlic and Arborio rice; toast for 1-2 minutes.
- Stir in white apple vinegar until mostly evaporated.
- Gradually add vegetable broth one ladle at a time, stirring frequently until absorbed.
- Mix in roasted butternut squash and grated Parmesan cheese; season to taste.
- Garnish with fresh sage leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg