Description
Butternut Squash Risotto is the ultimate Thanksgiving side dish that combines creamy Arborio rice with sweet, roasted butternut squash and a hint of parmesan cheese. This comforting recipe is perfect for holiday gatherings or cozy weeknight dinners, bringing warmth and flavor to your table. It’s easy to customize and offers a beautiful presentation that will impress family and friends alike.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups diced butternut squash
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash in olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
- In a large saucepan over medium heat, sauté the chopped onion in olive oil until translucent (about 5 minutes). Add minced garlic and cook until fragrant.
- Stir in the Arborio rice and toast for 2 minutes until slightly translucent.
- Gradually add warm vegetable broth, one cup at a time, stirring continuously until absorbed before adding more. This takes about 20-25 minutes.
- Once creamy, fold in the roasted butternut squash and grated parmesan cheese until well combined.
- Serve hot, drizzled with olive oil if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg