Description
This creamy Butternut Squash Risotto brings Northern Italian comfort to winter dining. Parmesan cheese and sage create a luxurious backdrop for roasted squash, inviting you to savor each comforting spoonful.
Ingredients
Scale
- 4–5 cups (0.95–1.18 L, 32–40 oz) butternut squash (cubed)
- ½ cup (120 mL, 4 fl oz) arborio rice
- 2 cups (473 mL, 16 fl oz) chicken or vegetable broth
- ½ cup (50 g, 1.75 oz) fresh grated parmesan cheese
- ½ cup (75 g, 2.65 oz) yellow onion (chopped)
- 4 cloves garlic (minced)
- 3–4 tbsps (45–60 mL, 1.5–2 fl oz) olive oil
- ½ cup (120 mL, 4 fl oz) heavy cream
- 2 tbsps (28 g, 1 oz) butter
- 1 tsp coarse salt
- ½ tsp fresh black pepper
- Fresh chopped parsley (for garnish)
Instructions
- Roasting Squash: Preheat oven to 350°F. Toss butternut squash cubes with olive oil, kosher salt, and black pepper. Spread evenly on a baking sheet and roast for 50-60 minutes until tender and caramelized.
- Preparing Base: In a large skillet, sauté finely chopped onions and minced garlic with a pinch of salt and pepper until translucent and aromatic. Toast arborio rice in the same skillet for 2-3 minutes, ensuring even browning.
- Baking Risotto: Transfer rice and onion mixture to a casserole dish. Add chicken broth and heavy cream, stirring to combine thoroughly. Cover with a lid or aluminum foil and bake for 35-40 minutes until rice reaches a creamy, al dente texture.
- Finishing Touches: Remove from oven and incorporate unsalted butter and grated Parmesan cheese until melted. Gently fold roasted butternut squash into the risotto, creating a marbled appearance.
- Serving: Garnish with freshly chopped parsley and an additional sprinkle of Parmesan cheese. Serve immediately while hot and creamy.
Notes
- Roast Squash Carefully: Ensure even caramelization by cutting cubes uniformly and spreading them in a single layer to promote proper browning and prevent steaming.
- Rice Toasting Technique: Lightly toast arborio rice before adding liquid to enhance nutty flavor and help grains maintain their structure during cooking.
- Liquid Ratio Matters: Use warm chicken broth and cream to maintain consistent temperature and prevent rice from becoming tough or unevenly cooked.
- Cheese Melting Tip: Add Parmesan and butter off direct heat to create smooth, silky texture without separating or becoming grainy.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 295
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 40 mg