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Creamy Roasted Butternut Squash Risotto

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This Creamy Roasted Butternut Squash Risotto is rich, cozy, and perfect for fall. Roasted squash adds natural sweetness and depth to the creamy Arborio rice base, making this dish a comforting and elegant meal ideal for relaxed dinners.

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 small onion or shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 4 cups vegetable broth, warmed
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh sage or thyme
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes or until tender and caramelized. Set aside.
  2. In a large pot, heat remaining olive oil over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Stir in Arborio rice and toast for 1 minute. Begin adding warm broth, one ladle at a time, stirring often. Allow each addition to be mostly absorbed before adding the next.
  4. Continue until rice is tender and creamy, about 25-30 minutes. Fold in roasted squash, butter, Parmesan, and herbs. Stir until fully combined and creamy. Add lemon juice if using.
  5. Season with additional salt and pepper to taste. Serve warm, garnished with more herbs or cheese if desired.

Notes

  • Blend part of the squash for a smoother risotto base.
  • Add toasted nuts like pine nuts or walnuts for crunch.
  • Use plant-based butter and vegan cheese to make it vegan-friendly.

Nutrition

Find it online: https://recipesbyliza.com/creamy-roasted-butternut-squash-risotto/