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Roasted Butternut Squash Risotto

Creamy, glossy Arborio rice infused with white wine and parmesan, topped with caramelized roasted butternut squash and fresh herbs.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 Bowls
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Roasted Squash
  • 1 medium butternut squash peeled and cubed
  • 3 tbsp olive oil
  • 1 tbsp maple syrup optional
  • 0.25 tsp nutmeg
Risotto
  • 1.5 cups Arborio rice
  • 4 cups vegetable broth warm
  • 0.5 cup dry white wine
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp unsalted butter divided
  • 0.5 cup Parmesan cheese grated
  • 1 tsp fresh thyme

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Baking sheet
  • Saucepan
  • Ladle
  • Wooden spoon

Method
 

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, maple syrup, salt, pepper, and nutmeg on a baking sheet.
  2. Roast squash for 25-30 minutes until tender and caramelized. Set aside.
  3. In a saucepan, bring vegetable broth to a simmer and keep warm.
  4. In a large pot, sauté onion in 1 tbsp butter and oil until soft. Add garlic and cook for 1 min.
  5. Add Arborio rice and toast, stirring constantly, for 2 minutes.
  6. Pour in white wine and stir until fully absorbed.
  7. Add warm broth one ladle at a time, stirring frequently until liquid is absorbed before adding more. Continue for 18-22 mins until rice is al dente.
  8. Remove from heat. Stir in roasted squash, thyme, parmesan, and remaining butter vigorously.
  9. Serve immediately garnished with extra herbs and cheese.

Notes

Stir vigorously at the end to create the creamy sauce.