0 from 3 votes
Roasted Butternut Squash Risotto
Roasted Butternut Squash Risotto with a good helping of parmesan cheese, a filling and comforting dish that tastes of Autumn and cosy days. It's a delicious dinner recipe that can definitely makes its way to your Thanksgiving menu. It's quick, easy and heavenly hearty for a vegetarian meal.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 people
Calories: 487 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 roasted butternut squash halves ( click on the link "roasted butternut squash halves for the recipe on how to roast a butternut squash).
- 1 cup arborio rice
- 1 onion
- 2 tablespoon olive oil
- 25 g butter
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoon Parmesan Cheese
- 4 cups vegetable stock/broth
- fresh parsley or sage to garnish
Instructions
- In a large pan, heat up the oil, add the butter and allow it to melt.
- Peel and chop the onion, and fry it until it softens.
- Rinse the rice with plenty of cold water until the water runs clear, then add it to the pan and stir for a minute until the rice becomes translucent.
- Add a ladleful of broth at a time, and continue to stir until the stock is used up, and the rice and creamy and cooked through.
- Peel and cut the roasted butternut squash into cubes, add add them to the risotto, stirring well to combine.
- Season with salt and pepper, and garnish with parmesan, fresh parsley or sage.
Cup of Yum
Notes
- You can either puree the butternut squash for a very creamy texture, or you can cut it into cubes and add it to the risotto as it is.
- A good vigorous stirring will break up some of the butternut squash chunks to give the risotto a nice orange colour, while some cubes are still chunky.
- I recommend serving the risotto straight away, as when it's reheated, the texture changes and it's not as creamy anymore. Alternatively, you can use up any leftover risotto to make butternut squash arancini.
Nutrition Information
Calories
487kcal
(24%)
Carbohydrates
89g
(30%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
1328mg
(55%)
Potassium
1403mg
(40%)
Fiber
9g
(36%)
Sugar
11g
(22%)
Vitamin A
40540IU
(811%)
Vitamin C
81mg
(90%)
Calcium
219mg
(22%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 487
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 89g | 30% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 1328mg | 55% |
| Potassium | 1403mg | 30% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 40540IU | 811% |
| Vitamin C | 81mg | 90% |
| Calcium | 219mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.