Description
A creamy and comforting risotto that captures the essence of fall with roasted squash, arborio rice, and aromatic herbs.
Ingredients
Scale
- 1 cup arborio rice
- 1 medium butternut squash
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- Fresh thyme and sage, to taste
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and season with olive oil, salt, and pepper. Roast cut side down for about 30 minutes until fork-tender. Allow to cool, scoop out the flesh and set aside.
- In a saucepan, keep vegetable broth warm over low heat.
- In a large skillet, heat olive oil and butter over medium heat. Sauté chopped onions and minced garlic until translucent.
- Stir in the arborio rice, toasting for a minute or two.
- Pour in one ladle of warm vegetable broth, stirring gently and allowing the rice to absorb it before adding more. Continue this for about 18-20 minutes until the rice is al dente and creamy.
- Gently fold in the roasted squash. For a creamier texture, mash a portion of it before mixing in.
- Stir in grated Parmesan, freshly cracked pepper, and chopped herbs before serving. Adjust seasoning as needed.
- Ladle the risotto into bowls and garnish with additional herbs, a drizzle of olive oil, or more cheese. Serve warm and enjoy!
Notes
Stir continuously while cooking the risotto for a creamy texture. Keep the broth warm to prevent shocking the rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: risotto, squash, autumn, vegetarian, comfort food
