I love Roasted Butternut Squash Risotto. Risotto is often associated with fancy/high end Italian menu, but really, it is Italian home cooking and comfort food. From my experience, it generally takes about 40-45 minutes to make, so it requires some patience and attention. But if you can carve some time out of your day, might as well pour yourself a glass of wine while making it. It’s totally worth it.
I also love sweet roasted butternut squash, so today, I’m going to be using it in my Risotto. You can make this dish for a vegetarian by substituting vegetable broth for the chicken broth and if you’re vegan, just leave out the Parmesan cheese. It’s sweet, salty, creamy, delicious and never fail to impress.
If you like butternut squash, here are other recipes that I hope you give them a try as well.
Chicken with Butternut Squash and Quinoa Soup
Let’s cook some food!
Preheat the oven to 425 degrees F.
On a baking sheet, toss the squash with 1 tablespoon of the olive oil and sprinkle with salt and pepper.
Roast until golden and caramelized at the edges, stirring at least once, 20-25 minutes. Let cool.
Bring the vegetable broth or chicken broth to a boil in a small saucepan. Reduce the heat and maintain at a bare simmer.
Heat the remaining 2 tablespoons of oil in a large, high-sided, heavy-bottomed skillet over medium heat. Add the shallots and cook until soft, 3 to 4 minutes.
Add the garlic; cook just until it releases its fragrance, about 30 seconds.
Add the rice and stir to coat. Sprinkle with salt and pepper. Stir in the wine and cook until almost completely evaporated.
Reduce the heat to medium-low and add a ladleful of stock; cook, stirring constantly, until almost completely absorbed.
Add another ladleful; again, cook, stirring, until almost fully absorbed. Continue in this manner until the rice is creamy and al dente (tender but still firm to the bite), about 40-45 minutes. You may or may not use all the broth.
Remove the risotto from the heat and stir in the Parmesan and the squash, reserving some cubes for garnish. Add salt and pepper to taste.
Serve immediately, garnished with the reserved squash cubes. I hope you try this Roasted Butternut Squash Risotto, the recipe is below.
- 1 pound butternut squash, peeled and cut into ½-inch cubes (1 medium squash)
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 cups vegetable broth or chicken broth
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- ¼ cup dry white wine
- ¼ cup freshly grated Parmesan
- Preheat the oven to 425 degrees F.
- On a baking sheet, toss the squash with1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until golden and caramelized at the edges, stirring at least once, 20-25 minutes. Let cool.
- Bring the vegetable broth or chicken broth to a boil in a small saucepan. Reduce the heat and maintain at a bare simmer.
- Heat the remaining 2 tablespoons of oil in a large, high-sided, heavy-bottomed skillet over medium heat. Add the shallots and cook until soft, 3 to 4 minutes.
- Add the garlic; cook just until it releases its fragrance, about 30 seconds, then add the rice and stir to coat. Sprinkle with salt and pepper.
- Stir in the wine and cook until almost completely evaporated.
- Reduce the heat to medium-low and add a ladleful of stock; cook, stirring constantly, until almost completely absorbed. Add another ladleful; again, cook, stirring, until almost fully absorbed. Continue in this manner until the rice is creamy and al dente (tender but still firm to the bite), about 40-45 minutes--you may or may not use all the broth.
- Remove the risotto from the heat and stir in the Parmesan and the squash, reserving some cubes for garnish. Add salt and pepper to taste. Serve immediately, garnished with the reserved squash cubes.
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