Savory Butternut Squash Risotto
A creamy and earthy risotto featuring roasted butternut squash, Arborio rice, and Parmesan cheese, perfect for cozy dinners or special occasions.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and diced
- 4 cups vegetable broth, warmed
- 2 tablespoons olive oil
- 1 finely chopped onion
- 1.5 cups Arborio rice
- 1 cup freshly grated Parmesan cheese
- to taste salt
- to taste freshly cracked black pepper
Instructions
Preparation
- Preheat your oven to 400 degrees Fahrenheit. Place the diced butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper. Roast until tender and caramelized, about 25 minutes.
- In a large saucepan, bring the vegetable broth to a gentle simmer over medium heat.
- In a deep skillet, warm the olive oil and sauté the chopped onion until translucent and fragrant.
- Stir in the Arborio rice, coating each grain in the warm olive oil, toasting them briefly until they glisten.
Cooking
- Begin adding the warm vegetable broth, starting with a ladleful at a time. Stir continuously and let the rice absorb the liquid completely before adding more.
- Continue this process, stirring gently, until the rice becomes al dente, approximately 20 minutes.
- Once the rice has absorbed most of the broth, gently fold in the roasted butternut squash.
- Stir in the freshly grated Parmesan cheese, allowing it to melt into the mixture.
- Season with salt and freshly cracked black pepper to taste.
- Serve immediately.
Notes
For extra creaminess, consider stirring in a small pat of butter. If you find your risotto too thick, simply incorporate more broth until desired consistency is achieved. The flavor deepens overnight, making leftovers even more luscious.