Butternut Squash Risotto
Ingredients
For the roasted butternut squash
-
2
lb
butternut squash, cut into ½ inch cubes
-
1½
tbsp
olive oil
-
1
tsp
salt
-
½
tsp
pepper
-
1½
tbsp
liquid honey
-
1
tbsp
minced fresh rosemary
-
pinch
chili flakes
For the risotto
-
8
cups
vegetable broth, warmed
-
2
tbsp
olive oil
-
2
tbsp
unsalted butter
-
½
tsp
salt
-
¼
tsp
pepper
-
3
cloves
garlic, minced
-
½
yellow onion, diced
-
2
cups
arborio rice
-
¼
cup
white wine
-
¾
cup
shredded parmesan cheese
-
1
tbsp
minced fresh rosemary
-
½-1
tsp
salt
Instructions
- Preheat the oven to 400°F.
- Peel and cube the butternut squash into ½ inch cubes, then toss with olive oil, honey, salt, pepper, rosemary, and chili flakes.
- Roast the squash for 25-35 minutes, flipping once, until tender.
- While the squash roasts, warm the vegetable broth in a pot over medium-high heat.
- In a large pot, heat olive oil and butter over medium heat, then add onion, garlic, salt, and pepper, cooking until softened.
- Add arborio rice and stir until well-coated and starting to turn translucent.
- Deglaze the pan with white wine, scraping up any browned bits, and let simmer until almost fully reduced.
- Add the vegetable broth two ladlefuls at a time, stirring after each addition until absorbed.
- Continue adding broth until the rice is creamy and tender but still firm, about 20-25 minutes.
- Remove from heat and stir in butter, parmesan cheese, additional salt to taste, minced rosemary, and roasted butternut squash.
- If desired, stir in an additional ½ to 1 cup of hot water for a looser risotto.
Nutrition Facts (estimated)
Servings
4
Calories
464
Total fat
22.7g
Total carbohydrates
56.3g
Total protein
9.5g
Sodium
2524.4mg
Cholesterol
26.1mg
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