Ingredients
Scale
The key to this dish lies in selecting the right ingredients, each playing a crucial role in flavor and texture. I always opt for fresh, local produce when I can—it makes all the difference. Here’s what you’ll need:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup arborio rice
- 4 cups vegetable broth, warmed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1/4 cup heavy cream
- Fresh sage leaves, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- In a large saucepan, melt the butter over medium heat. Add the onion and garlic, sautéing until translucent, about 3-4 minutes.
- Add the arborio rice to the pan, stirring for 2 minutes until the edges of the rice become translucent.
- Reduce the heat to low and begin adding the warmed vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more, which should take about 18-20 minutes.
- Once the rice is creamy and al dente, fold in the roasted butternut squash, Parmesan cheese, and heavy cream. Stir gently to combine all ingredients thoroughly.
- Season with additional salt and pepper to taste, and garnish with fresh sage leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Roasted Butternut Squash Risotto, recipe, cooking, food
