Description
Indulge in the warm, creamy goodness of Roasted Butternut Squash Risotto. This delightful dish combines the sweet, nutty flavor of roasted butternut squash with the rich creaminess of Arborio rice, making it a perfect choice for weeknight dinners or special occasions. Prepare to impress your family and friends with its vibrant color and satisfying texture, all while enjoying the nutritional benefits from fresh ingredients. Elevate your dining experience with this versatile risotto that can be served as a main course or side dish.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup white apple vinegar
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper; roast on a baking sheet for 25-30 minutes until tender.
- In a large saucepan over medium heat, sauté onions in olive oil until translucent. Add minced garlic and cook briefly.
- Stir in Arborio rice and toast for 1-2 minutes.
- Add white apple vinegar; cook until most liquid evaporates.
- Gradually add vegetable broth one ladle at a time, stirring frequently until absorbed before adding more.
- Once creamy and al dente, stir in roasted squash and grated Parmesan cheese.
- Season with salt and pepper; garnish with fresh sage leaves before serving hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg