Roasted Butternut Squash and Garlic Risotto Recipe

Welcome to a delightful culinary journey with our Roasted Butternut Squash and Garlic Risotto. This recipe is perfect for those cozy fall evenings, bringing warmth and comfort to your dining table. Imagine the savoriness of roasted garlic mingling with the sweet, caramelized notes of butternut squash, all enveloped in the creamy, velvety goodness of risotto. It’s a true celebration of seasonal flavors and a wonderful dish to share with loved ones.

Ingredients

• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 4 cloves garlic, peeled
• 3 tablespoons olive oil, divided
• Salt and black pepper, to taste
• 1 small onion, finely diced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the butternut squash and garlic cloves with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
3. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly caramelized. Set aside.
4. In a large skillet or heavy-bottomed pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
5. Stir in the Arborio rice, allowing it to toast for 2 minutes until the edges become slightly translucent.
6. Deglaze the pan with white wine, stirring continuously until the wine is fully absorbed by the rice.
7. Add one ladle of warm vegetable broth to the rice, stirring frequently until the liquid is almost absorbed. Continue adding broth, one ladle at a time, stirring often and allowing each addition to be absorbed before adding the next.
8. Once the rice is creamy and cooked through (about 20 minutes), stir in the roasted butternut squash and garlic.
9. Remove from heat and stir in the Parmesan cheese and butter until melted and well combined. Adjust seasoning with salt and pepper to taste.
10. Garnish with fresh parsley and serve immediately.

Helpful Tips

• For a vegan version, substitute the Parmesan with nutritional yeast and use vegan butter.
• To save time, roast the butternut squash and garlic ahead of time and store in the refrigerator until ready to use.
• If you prefer a smoother texture, mash the roasted garlic before adding it to the risotto.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of broth to regain its creamy consistency.

Pairings

This Roasted Butternut Squash and Garlic Risotto pairs beautifully with a crisp green salad and a glass of chilled Pinot Grigio. For a comforting finish, enjoy with a slice of spiced apple cake.

We hope you enjoy making this Roasted Butternut Squash and Garlic Risotto as much as we loved creating it. Don’t forget to share your creations with us using #ZynahzRecipes or tag us on Instagram. We can’t wait to see your culinary masterpieces!

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