Description
A cozy, creamy risotto featuring roasted butternut squash and Parmesan cheese, perfect for an easy weeknight dinner that feels special without the fuss.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed (about 3 cups / 450g)
- 3 tablespoons olive oil (extra virgin recommended)
- 1 medium yellow onion, finely diced (about 150g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 cup Arborio rice (about 200g)
- 4 cups low-sodium vegetable or chicken broth (960ml)
- ½ cup dry white wine (120ml, optional)
- 1 cup freshly grated Parmesan cheese (about 100g)
- 2 tablespoons unsalted butter (28g)
- 4–5 fresh sage leaves, chopped (optional)
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and caramelized.
- While squash roasts, heat broth in a saucepan over low heat and keep warm. Finely dice onion and mince garlic.
- In a large heavy-bottomed skillet, heat 2 tablespoons olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and chopped sage, cooking for another minute until fragrant.
- Add Arborio rice to skillet and stir constantly for 1-2 minutes until edges look translucent.
- Pour in white wine (if using) and stir until mostly evaporated, about 2-3 minutes.
- Add warm broth gradually, one ladle at a time, stirring frequently and allowing rice to absorb liquid before adding more. Cook for 20-25 minutes until rice is tender but still slightly firm (al dente).
- Fold in roasted butternut squash gently. Remove from heat and stir in butter and Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper.
- Serve immediately with extra Parmesan and fresh black pepper. Garnish with fresh sage or thyme if desired.
Notes
Keep broth warm to ensure smooth absorption and creamy texture. Stir frequently but you don’t need to stir constantly. Use freshly grated Parmesan for best flavor and texture. Roasting the squash adds caramelization and depth. Room temperature butter and cheese melt better. Leftovers thicken when cooled; reheat gently with broth or water.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 50
- Fiber: 4
- Protein: 10
Keywords: butternut squash, risotto, Parmesan, easy dinner, weeknight meal, creamy, vegetarian, comfort food