Butternut Squash Risotto Recipe
Butternut Squash Risotto is bursting with fresh sage flavor, has a creamy and silky smooth texture, and a little bite from Parmesan cheese and lemon juice. Learn how easy it is to make this risotto recipe at home by following a few step-by-step instructions. Your loved ones will be requesting this homemade butternut squash risotto from you again and again!
Servings: 6 servings
Ingredients
Roasted Butternut Squash
- 3-4 cups butternut squash cut into ½-inch cubes
- 2 Tbsp. oil olive or avocado
- 1 tsp. salt to taste
- ¼ tsp. black pepper
Risotto
- 1 ½ cups Arborio rice
- 1 Tbsp. oil or butter
- 1 small sweet onion finely diced
- 2 cloves garlic crushed
- 4 ½ - 5 cups broth chicken or vegetable, regular sodium
- ¼ tsp. dried rosemary
- ¼ tsp. dried thyme
- ½-¾ tsp. salt to taste
- ¼ tsp. black pepper
- 1 Tbsp. fresh sage
- ½ lemon juiced
- ½ cup Parmesan cheese grated
Instructions
For the Roasted Butternut Squash:
- Preheat oven to 425°F.
- Add butternut squash, 2 tablespoons oil, 1 teaspoon salt and ¼ teaspoon pepper to a large bowl. Toss until well combined.
- Line a large baking sheet with parchment paper and spread out cubes in a single layer. Bake for 30-35 minutes.
For the Risotto:
- Place chicken broth in a pot and heat to almost a boil. Reduce heat to medium-low to keep warm.
- Sauté oil and onions in a large pot or Dutch oven over medium heat. Add garlic and continue sautéing for another minute.
- Reduce heat to medium low and add rice. Stir for 1-2 minutes.
- Add ½-1 cup at a time of warmed chicken broth. Stir continuously and add next amount once liquid is almost completely absorbed. Repeat this process over the course of 25 minutes.
- During the last 5 minutes of cooking, mix in the dried rosemary, thyme, salt and pepper.
- Once all broth is added and the risotto is to your desired consistency, add fresh sage, lemon juice, Parmesan cheese, and roasted butternut squash. Stir until well mixed and serve with additional fresh sage and Parmesan cheese. Enjoy!
Notes
Traditionally risottos call for the addition of a little white wine. If you’d like, you can substitute the first ½ cup of chicken broth to be added to the risotto with an equal amount of a dry white wine.
If you're vegan, feel free to substitute with a vegan Parmesan cheese.
If you're vegan, feel free to substitute with a vegan Parmesan cheese.
Nutrition
Calories: 349kcal | Carbohydrates: 58g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 2104mg | Potassium: 358mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8444IU | Vitamin C: 22mg | Calcium: 188mg | Iron: 4mg