Description
This risotto transforms humble ingredients into restaurant-worthy magic. Sweet roasted squash, nutty Parmesan, and creamy arborio rice come together in a dish that’s elegant enough for date night but comforting enough for weeknights.
Ingredients
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1 small butternut squash, peeled & cubed (3 cups)
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3 tbsp olive oil, divided
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1 small onion, finely diced
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2 cloves garlic, minced
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1½ cups arborio rice
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½ cup dry white wine (or sub with broth + 1 tsp lemon juice)
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5 cups warm veggie/chicken broth
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½ cup grated Parmesan
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2 tbsp butter
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½ tsp thyme or sage (optional)
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Salt & pepper to taste
Instructions
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Roast the squash
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Toss squash with 1 tbsp olive oil, salt, and pepper.
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Roast at 400°F (200°C) for 25-30 mins until tender and caramelized.
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Sauté aromatics
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Heat 2 tbsp oil in a pot. Cook onion until soft (~5 mins).
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Add garlic and rice; toast for 2-3 mins.
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Build the risotto
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Pour in wine; stir until absorbed.
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Add warm broth ½ cup at a time, stirring frequently until absorbed (~20-25 mins total).
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Finish & serve
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Stir in roasted squash, Parmesan, butter, and herbs.
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Let rest 2 mins, then season to taste.
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Notes
✅ Keep broth warm – Cold liquid ruins the texture!
✅ Toast the rice – It enhances nuttiness and creaminess.
✅ Don’t over-stir – Gentle stirring prevents gumminess.
- Prep Time: 15 mins
- Cook Time: 35 mins
Nutrition
- Calories: 420 cal Per Serving
- Fat: 18g
- Carbohydrates: 50g
- Protein: 13g