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Creamy Roasted Butternut Squash Risotto

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Creamy Roasted Butternut Squash Risotto is a cozy, comforting dish made with tender roasted squash, creamy arborio rice, and savory Parmesan cheese. Perfect for fall or winter, it’s both nourishing and indulgent.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-Inspired
  • Diet: Vegetarian

Ingredients

  • 2 cups butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • ½ cup dry white wine or vegetable broth
  • 4 cups warm vegetable broth
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons fresh sage or parsley, chopped

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized. Set aside.
  2. In a large pan, melt butter over medium heat. Sauté onion until soft, then add garlic and cook briefly.
  3. Add arborio rice and toast for 1 minute until slightly translucent.
  4. Pour in wine or broth and stir until mostly absorbed.
  5. Add warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to absorb before the next.
  6. When the rice is creamy and tender, fold in roasted squash, Parmesan, and nutmeg. Cook for 1 more minute.
  7. Remove from heat and stir in fresh herbs. Serve warm.

Notes

  • Blend some of the squash for a creamier texture.
  • Top with walnuts or pumpkin seeds for crunch.
  • Add a splash of cream for extra richness.

Nutrition

Find it online: https://juliameals.com/creamy-roasted-butternut-squash-risotto/