Roasted Butternut Squash and Thyme Risotto
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4 people
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Calories
393 kcal
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Course
Main Course
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Cuisine
Italian
Roasted Butternut Squash and Thyme Risotto
Description
Roasted Butternut Squash and Thyme Risotto features small cubes of butternut squash roasted with olive oil and salt until tender. The risotto base starts with butter, olive oil, onion, garlic, and fresh thyme cooked until softened. Carnaroli rice is stirred and coated with the aromatics before slowly absorbing hot stock ladle by ladle over steady stirring to develop creamy texture.
Halfway through cooking, the roasted butternut squash is folded into the rice, where it softens further and imparts a natural sweetness and vibrant color. The final risotto is enriched with grated vegetarian parmesan cheese, balancing the gentle sweetness of squash with a savory depth. The dish is warm, creamy, and fragrant with thyme and garlic.
This risotto can be served as a main course or alongside roasted meats or salads. It is best enjoyed fresh but can be gently reheated with some additional stock or water to loosen the texture.
Ingredients
- 350 g butternut squash
- 1 tablespoon butter
- ½ tablespoon olive oil
- ½ white onion
- 2 garlic cloves
- 1 tablespoon fresh thyme or dried thyme
- 300 g carnaroli rice
- 850 ml stock
- 50 g hard cheese vegetarian parmesan
Instructions
- Preheat the oven to 200C or 400F, peel and cut the butternut squash into small cubes.
- Place the butternut squash cubes on a baking tray and drizzle 1-2 tablespoons of olive oil. Add a pinch of salt and roast until tender enough to be cut easily with a fork (30-40 minutes).
- Heat the butter and olive oil on medium heat. Add finely chopped onion, garlic, and thyme and cook until the onion softens.
- Add your Risotto rice and stir until completely coated with the rest of the ingredients. Cook it for a minute or two until it's heated through.
- Lower the heat to low and start adding your stock, one ladle at a time. Add one ladle of stock, stir until absorbed and add another one. Repeat while you keep stirring the rice.
- Halfway through your stock, add the roasted butternut squash. Stir and keep adding the stock one ladle at a time. The butternut squash will melt and combine with the rest of the ingredients giving your dish a beautiful color, aroma, and taste.
- Keep adding the rest of the stock slowly while stirring.
- Last, add the cheese and give your rice the last stir. Season with salt to taste and leave aside for two minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 75g | 25% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 1059mg | 44% |
| Potassium | 408mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 9858IU | 197% |
| Vitamin C | 20mg | 22% |
| Calcium | 202mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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