Butternut Squash Risotto

Indulge in the creamy perfection of Butternut Squash Risotto, a comforting dish that beautifully balances the natural sweetness of roasted butternut squash with the savory richness of Parmesan cheese and aromatic sage. This gourmet yet approachable recipe highlights the signature creaminess of Arborio rice, gently simmered with warm broth and a splash of dry white wine for depth of flavor. Seasoned with a hint of freshly grated nutmeg and finished with tender cubes of caramelized butternut squash, this risotto is a celebration of autumnal flavors in every bite. Perfect for cozy dinners or special occasions, this luxurious dish is both satisfying and elegant, offering a delectable blend of textures and flavors that’s sure to impress.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 medium butternut squash
• 3 tablespoons olive oil
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 6 cups vegetable or chicken broth
• 2 tablespoons unsalted butter
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 1.5 cups Arborio rice
• 0.5 cups dry white wine
• 0.5 cups, grated Parmesan cheese
• 4 large, chopped sage leaves
• 0.25 teaspoon, freshly grated nutmeg

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the butternut squash, remove the seeds, and cut it into 1/2-inch cubes.

Step 3

Place the squash cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Step 4

Roast in the preheated oven for 25-30 minutes, until tender and slightly caramelized, stirring halfway through.

Step 5

Meanwhile, in a medium saucepan, warm the vegetable or chicken broth over low heat and keep it warm.

Step 6

In a large saucepan, heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.

Step 7

Add the chopped onion and sauté for 5-7 minutes until translucent.

Step 8

Stir in the minced garlic and cook for an additional minute.

Step 9

Add the Arborio rice to the pan and stir for 2-3 minutes until the rice is well-coated with oils and slightly toasted.

Step 10

Pour in the white wine and cook for 2-3 minutes until the wine is mostly absorbed by the rice.

Step 11

Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until each addition of broth is mostly absorbed before adding the next.

Step 12

Continue this process for about 20-25 minutes, until the rice is creamy and tender.

Step 13

Once the rice is cooked, stir in the roasted butternut squash, Parmesan cheese, chopped sage, freshly grated nutmeg, and remaining 1 teaspoon of salt to the risotto.

Step 14

Allow everything to heat through for another 2-3 minutes, stirring gently.

Step 15

Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately.

Nutrition Facts

Serving size	3549 grams (3549.0g)

Amount per serving	% Daily Value*
Calories	2001

Total Fat 86.10g	110%
Saturated Fat 30.80g	154%
Polyunsaturated Fat 4.00g
Cholesterol 107mg	36%
Sodium 9098mg	396%
Total Carbohydrate 262.20g	95%
Dietary Fiber 49.20g	176%
Total Sugars 39.20g
Protein 48.10g	96%

Vitamin D 0IU	0%
Calcium 1196mg	92%
Iron 11mg	62%
Potassium 4777mg	102%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.4%

Protein: 9.5%

Carbs: 52.0%