Roasted Butternut Squash Risotto
Ingredients
The risotto
-
3
tablespoons
olive oil
-
1
small
yellow onion, chopped
-
2
cloves
garlic, pressed or minced
-
4
cups
vegetable broth
-
1
cup
water
-
1 ½
cups
brown arborio/short-grain brown rice
-
1
small
butternut squash (about 2 pounds), peeled and sliced into ½” cubes
-
1
cup
freshly grated Parmesan cheese
-
½
cup
dry white wine (optional)
-
3
tablespoons
unsalted butter, diced
-
1
teaspoon
salt
-
to taste
freshly ground black pepper
-
to taste
red pepper flakes
Fried sage
-
1
tablespoon
extra-virgin olive oil
-
16 to 20
leaves
fresh sage leaves, chopped
Instructions
- Preheat the oven to 375°F and prepare the baking sheet for the butternut squash.
- Heat olive oil in a Dutch oven, add onion and salt, and cook until softened.
- Add garlic and cook until fragrant, then add broth and water, bringing to a boil.
- Stir in the rice, cover, and bake until the rice is tender, about 65 to 70 minutes.
- Toss butternut squash with olive oil, salt, and pepper, and roast until tender and caramelized.
- Fry the sage in olive oil until crispy, then set aside on a paper towel.
- Once the risotto is done, stir in the reserved broth, Parmesan, wine, and butter until creamy.
- Add the roasted butternut squash, adjust seasoning, and serve topped with fried sage.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
10g
Sodium
600mg
Cholesterol
30mg
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