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Roasted Butternut Squash Risotto

URL: https://dudethatcookz.com/roasted-butternut-squash-risotto/

Ingredients

The roasted butternut squash

  • 2 lb butternut squash, cubed
  • 1 tsp ground nutmeg
  • 1 tsp garlic powder
  • 2 tsp sea salt, divided
  • 2 tbsp olive oil

The risotto

  • 1½ cups uncooked arborio rice
  • 8 tbsp butter, divided
  • 1 cup chopped onions
  • 2 tbsp minced garlic
  • ½ cup heavy whipping cream
  • 2½ cups chicken stock
  • ½ cup dry white wine
  • ½ cup grated parmesan cheese
  • 2 tsp garlic powder
  • 2 tsp basil flakes
  • 2 tsp black pepper
  • 1 tsp ground thyme
  • 1 tsp sea salt
  • ½ tsp ground ginger
  • ½ tsp ground turmeric

Instructions

  1. Coat the butternut squash with nutmeg, garlic powder, sea salt, and olive oil, then bake at 425°F for 25 minutes, stirring halfway through.
  2. Partially cook the arborio rice by boiling it in water for 10 minutes, then set aside.
  3. In a pan, melt 2 tbsp of butter and sauté the onions and minced garlic until the onions are translucent.
  4. Add the roasted butternut squash, partially cooked rice, heavy cream, chicken stock, white wine, and remaining seasonings to the pan, cover, and cook on medium-low heat for 10 minutes.
  5. Fold in the remaining butter and grated parmesan cheese before serving.

Nutrition Facts (estimated)

Servings
6
Calories
467
Total fat
21.6g
Total carbohydrates
59.2g
Total protein
9.5g
Sodium
1179mg
Cholesterol
59mg

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