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Roasted Butternut Squash Risotto

fall

Roasted Butternut Squash Risotto

Creamy risotto with roasted butternut squash, Parmesan, and a touch of nutmeg. Perfect for fall.

Prep

20 min

Cook

40 min

Total

60 min

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Ingredients

Serves13

Roasted Butternut Squash Risotto

  • 3.25 count Butternut Squash (peeled, cubed, and roasted)
  • 4.875 cup Arborio Rice
  • 3.25 count Onion (finely chopped)
  • 13 cup Vegetable Broth (heated)
  • 3.25 cup Parmesan Cheese (grated)
  • 6.5 tbsp Butter
  • 0.8125 tsp Nutmeg (freshly grated)
Servings: 13−+
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Cooking Instructions

  1. 1

    Roast the Squash

    Preheat the oven to 400°F. Toss the squash with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
  2. 2

    Sauté the Onion

    In a large pot, sauté the onion in butter until soft.
  3. 3

    Cook the Risotto

    Add the rice and cook for 1-2 minutes, stirring. Gradually add warm broth, one ladleful at a time, stirring until absorbed.
  4. 4

    Finish and Serve

    Once the risotto is creamy and cooked, stir in the roasted squash, Parmesan, and nutmeg. Serve immediately.

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Roasted Butternut Squash Risotto

Prep: 20 min · Cook: 40 min · Total: 60 min · Servings: 13

Ingredients

Roasted Butternut Squash Risotto

  • 3.25 count Butternut Squash (peeled, cubed, and roasted)
  • 4.875 cup Arborio Rice
  • 3.25 count Onion (finely chopped)
  • 13 cup Vegetable Broth (heated)
  • 3.25 cup Parmesan Cheese (grated)
  • 6.5 tbsp Butter
  • 0.8125 tsp Nutmeg (freshly grated)

Instructions

  1. Roast the Squash — Preheat the oven to 400°F. Toss the squash with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
  2. Sauté the Onion — In a large pot, sauté the onion in butter until soft.
  3. Cook the Risotto — Add the rice and cook for 1-2 minutes, stirring. Gradually add warm broth, one ladleful at a time, stirring until absorbed.
  4. Finish and Serve — Once the risotto is creamy and cooked, stir in the roasted squash, Parmesan, and nutmeg. Serve immediately.