Description
Creamy, cozy butternut squash risotto that fuses Southern warmth with refined Italian technique. A perfect fall dish that’s both comforting and elegant.
Ingredients
1 small butternut squash (roasted and mashed or cubed)
1 tbsp olive oil + 2 tbsp butter (or ghee)
1 small onion, diced (or shallot)
3/4 cup Arborio rice (or Carnaroli/Vialone Nano)
3 cups warm vegetable or chicken broth
1/2 cup grated Parmesan (or vegan Parmesan)
Salt, pepper, pinch of nutmeg to taste
Instructions
1. Preheat oven to 400°F. Cube squash, toss with olive oil, salt, and pepper. Roast for 25 minutes.
2. Heat butter in a large skillet. Sauté onion until translucent (5 mins).
3. Stir in Arborio rice and toast for 2 minutes until slightly nutty.
4. Add lemon juice and stir until absorbed.
5. Add warm broth, one ladle at a time, stirring constantly.
6. After 15 minutes, stir in half of the roasted squash.
7. Continue adding broth for another 10 minutes until rice is tender but al dente.
8. Stir in Parmesan, nutmeg, and more butter if desired. Adjust seasoning.
9. Top with remaining squash, sage butter.
Notes
Roast the squash ahead of time to save prep.
Try adding sautéed mushrooms, goat cheese, or toasted nuts.
Pairs well with arugula, or roasted roots.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: butternut squash, risotto, fall recipe, vegetarian, comfort food