Roasted Butternut Squash Risotto

butternut squash risotto in bowl with gold spoon on top, a bowl of grated cheese beside, a glass of wine, and white napkin.

Roasted Butternut Squash Risotto

Roasted Butternut Squash Risotto...the perfect dish to enjoy all Fall and Winter long! Every bite is creamy, full of flavor, with just the right amount of cheesy goodness. It simply doesn't get better than this!

Course: Main Course

Cuisine: American

Prep Time: 35

Cook Time: 1 5

Total Time: 1 40

Servings: servings

Calories: 341kcal

Ingredients

1 large butternut squash
2 Tablespoons olive oil
salt and pepper to taste
6 cups vegetable broth
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
4 Tablespoons salted butter
1 cup chopped onion
1½ cups arborio rice
1 teaspoon minced garlic
½ cup dry white wine
1 cup shredded parmesan cheese
salt and pepper to taste

Instructions

Heat oven to 375℉/190℃.
Cut squash in half lengthwise.
Scoop out seeds and pulp.
Place skin side down on sheet pan.
Brush cut sides with olive oil.
Season with salt and pepper.
Bake until tender, 35-40 minutes.
When cool, peel and cube squash.
Purée 2 cups squash with vegetable broth and herbs. Set aside.
In an 8-quart stock pot, melt butter.
Add onion.
Sauté over medium heat until translucent, 3-4 minutes.
Add risotto.
Cook and stir until rice starts to color, 1-2 minutes.
Add garlic and wine.
Cook and stir 1-2 minutes, or until wine is absorbed.
Add broth, one ladle at a time, cooking and stirring until broth is absorbed each time.
Add remaining butternut squash with last ladle of broth.
Stir in parmesan.
Season to taste with salt and pepper.

Notes

Substitutions:

To make this recipe vegan, use your favorite vegan parmesan.
Any neutral flavored oil can be used to roast the butternut squash.
Homemade or store-bought vegetable broth can be used.
Chicken stock can be used instead of vegetable broth.
Sage can be used instead of rosemary, if desired.

Expert Tips:

1 cup chopped onion = 1 small-ish onion.
1 teaspoon minced garlic = 2 medium cloves garlic.
1 cup shredded parmesan cheese = 3 ounces.
Make sure the butternut squash is cooked completely before puréeing.
To speed up the process, you can use pre-chopped butternut squash and roast it on a sheet pan.
Be careful to not burn the rice when sautéing! Keep it stirred.
Make sure you use a dry white wine for this recipe.
Do not stop stirring the risotto once you start adding the broth! This is what creates the creamy texture.

Nutrition