Creamy Roasted Butternut Squash Risotto Recipe
This Roasted Butternut Squash Risotto is a creamy, comforting dish that combines the natural sweetness of roasted butternut squash with the rich, velvety texture of classic Italian risotto. Enhanced with aromatic shallots, garlic, white wine, and Parmesan cheese, it makes a perfect vegetarian main or side dish that is both satisfying and elegant.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Roasted Butternut Squash
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Risotto
- 4 cups vegetable broth, kept warm
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
- Fresh thyme leaves or parsley, for garnish (optional)
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet lined with parchment paper and roast for 25-30 minutes until tender and caramelized, turning halfway through for even roasting.
- Prepare the Broth: While the squash roasts, heat the vegetable broth in a saucepan and keep it warm on low heat throughout the cooking of the risotto.
- Sauté Aromatics: In a large skillet or wide saucepan, heat the butter and olive oil over medium heat. Add the chopped shallot and garlic, cooking for about 2-3 minutes until soft and fragrant, but not browned.
- Toast the Rice: Add Arborio rice to the pan with the shallots and garlic, stirring to coat the grains in the fat. Cook for 1-2 minutes until the edges of the rice become translucent.
- Deglaze with White Wine: Pour in the white wine and cook, stirring constantly, until it is fully absorbed by the rice.
- Cook the Risotto: Begin adding the warm vegetable broth one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Incorporate Roasted Squash: Gently fold in the roasted butternut squash cubes, reserving a few for garnish if desired. Stir carefully to combine without mashing the squash.
- Finish with Cheese and Seasoning: Remove the risotto from heat, stir in the grated Parmesan cheese, and season with salt and freshly ground black pepper to taste.
- Serve: Spoon the risotto onto plates or bowls, garnish with reserved squash and fresh thyme or parsley leaves if using. Serve immediately for best texture and flavor.
Notes
- Use a good quality dry white wine such as Pinot Grigio or Sauvignon Blanc for better flavor.
- Keep the broth warm to ensure even cooking and a creamy risotto texture.
- Stirring constantly is key to develop the creamy consistency by releasing starch from the Arborio rice.
- You can substitute Parmesan with a vegetarian-friendly hard cheese if desired.
- For a vegan version, omit butter and cheese and use nutritional yeast for a cheesy flavor.
Keywords: roasted butternut squash risotto, creamy risotto, vegetarian risotto, Italian recipe, fall recipes, seasonal squash dish
