Roasted Butternut Squash Risotto
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5.0
6 reviews
Excellent
Roasted Butternut Squash Risotto
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Delicious roasted butternut squash risotto is the perfect dish as a side or main course.
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Ingredients
For the roasted butternut squash
- 1 2lb butternut squash, cut into 1/2 inch cubes
- 1 1/2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/2 tbsp liquid honey
- 1 tbsp minced fresh rosemary
- pinch chili flakes
For the risotto
- 8 cups vegetable broth, warmed
- 2 tbsp olive oil
- 2 tbsp unsalted vegan or regular butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 garlic cloves, minced
- 1/2 yellow onion, diced
- 2 cups arborio rice
- 1/4 cup white wine
- 3/4 cup shredded vegan or regular parmesan cheese
- 1 tbsp minced fresh rosemary
- 1/2-1 tsp salt
Instructions
For the roasted butternut squash
- Preheat oven to 400F. Peel and cube butternut squash, ½ inch cubes. Toss with olive oil, honey, salt, pepper, rosemary and chili flakes. Roast for 25-35 minutes, flipping once, until the squash is tender.
For the risotto
- While the squash is roasting, warm 8 cups of vegetable broth over medium-high heat in a medium-sized pot. Keep warm on the stove until ready to use.
- Heat 2 tbsp olive oil and 2 tbsp butter in a large pot or high-sided skillet over medium heat. Add the onion, garlic, salt and pepper cook until the onions are softened, about 4-6 minutes.
- Add the arborio rice and stir until well-coated and starting to turn translucent, about 2-4 minutes.
- Deglaze the pan with wine and scrape up any browned bits. Let simmer until wine is almost fully reduced/absorbed.
- Start adding the vegetable broth, two ladlefuls at a time, stirring after each addition, waiting until the broth is almost completely absorbed before adding another ladleful of broth.
- Continue to add broth, stirring after each addition, until the rice is creamy and is tender to the bite but still a little firm; this will take approximately 20-25 minutes.
- To finish, remove from the heat the dish stir 2 tbsp butter first until incorporated. Then finally add the grated parmesan cheese, 1/2-1 tsp more salt to taste, minced rosemary and roasted butternut squash, stirring until incorporated.
- If you'd like a looser risotto, you can stir in another 1/2 to 1 cup hot water.
Notes
- If you don't want to use wine, use a 1/4 cup of vegetable broth instead.
- A good substitute for the honey on the butternut squash is maple syrup.
- If you're a fan of risotto, try our Pastina Risotto recipe.
Nutrition Information
Show Details
Calories
464kcal
(23%)
Carbohydrates
56.3g
(19%)
Protein
9.5g
(19%)
Fat
22.7g
(35%)
Saturated Fat
8.2g
(41%)
Polyunsaturated Fat
1.8g
Monounsaturated Fat
11.9g
Cholesterol
26.1mg
(9%)
Sodium
2524.4mg
(105%)
Fiber
3.4g
(14%)
Sugar
13.9g
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 56.3g | 19% |
| Protein | 9.5g | 19% |
| Fat | 22.7g | 35% |
| Saturated Fat | 8.2g | 41% |
| Polyunsaturated Fat | 1.8g | 11% |
| Monounsaturated Fat | 11.9g | 60% |
| Cholesterol | 26.1mg | 9% |
| Sodium | 2524.4mg | 105% |
| Fiber | 3.4g | 14% |
| Sugar | 13.9g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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