Roasted Butternut Squash Risotto Recipe

The cool embrace of autumn brings with it a bounty of comforting flavors, and nothing quite captures the essence of this season like our Roasted Butternut Squash Risotto. Gorgeously creamy with subtly sweet notes of caramelized butternut squash, this dish is a perfect centerpiece for any family gathering or intimate dinner. Imagine gathering around the table, the aroma of roasted squash and creamy risotto filling the air, as laughter and warmth spill over from loved ones. This recipe not only delights the palate but also brings people closer, celebrating both creativity in the kitchen and the joy of togetherness.

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4
• Skill Level: Intermediate

Ingredients

• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth, warmed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized. Set aside.
2. In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and Arborio rice, cooking for another 2 minutes until the rice becomes slightly translucent around the edges.
4. Pour in the white wine and stir until it is fully absorbed by the rice.
5. Begin adding the warmed broth, one ladle at a time, stirring frequently. Allow each addition to be fully absorbed before adding the next. This process should take about 20-25 minutes until the rice is creamy and cooked through.
6. Once the rice is done, stir in the roasted butternut squash, grated Parmesan, and butter. Season with salt and pepper to taste.
7. Remove from heat and let the risotto sit for a couple of minutes before serving. Garnish with freshly chopped parsley and extra Parmesan if desired.

Helpful Tips

For those just beginning their culinary journey, remember to keep the broth warm on a separate burner, ensuring that it incorporates smoothly into the risotto without cooling down the pot. If you prefer a dairy-free version, nutritional yeast can replace Parmesan for a similar savory note.

Storage Instructions

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to restore its creamy consistency.

Pairings

This Roasted Butternut Squash Risotto pairs beautifully with a crisp green salad, garlic bread, and a chilled glass of dry white wine like Sauvignon Blanc or Pinot Grigio. For a more decadent experience, serve it alongside a roasted chicken or a hearty mushroom ragout.

We hope this Roasted Butternut Squash Risotto recipe warms your home and fills your hearts with joy. Don’t forget to share your lovely creations with us using #ZynahzRecipes or tag @Zynahz on Instagram. We love seeing your culinary masterpieces! Visit us at Zynahz.com to leave feedback, subscribe to our newsletter for delicious updates, and follow us on social media for more kitchen inspiration. Happy cooking!