Quick way to grow 4-Ingredient Creamy Roasted Butternut Squash Risotto
This creamy roasted butternut squash risotto is a simple yet satisfying dish requiring only four main ingredients. The roasting brings out the sweetness of the squash, which then blends harmoniously with the creamy risotto for a truly comforting meal.
Equipment
- Baking Sheet
- Large Pot or Dutch Oven
- Ladle
Ingredients
Main Ingredients
- 1 medium Butternut Squash peeled and diced
- 1.5 cups Arborio Rice
- 4 cups Vegetable Broth warm
- 0.5 cup Parmesan Cheese grated
Seasoning
- 2 tablespoons Olive Oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and then toss the diced butternut squash with one tablespoon of olive oil, salt, and pepper on a baking sheet; roast for 20-25 minutes until tender.
Cooking the Risotto
- Heat the remaining tablespoon of olive oil in a large pot or Dutch oven over medium heat, then add the Arborio rice and stir for about 2 minutes until the edges become translucent.
- Pour in a ladleful of warm vegetable broth and stir constantly until it is fully absorbed by the rice, continuing to add broth ladle by ladle and stir until each addition is absorbed before adding the next.
- Once the rice is creamy and al dente after about 15-20 minutes, stir in the roasted butternut squash and grated Parmesan cheese.
- Remove the risotto from the heat, let it sit for a few minutes, and then serve immediately, garnished with extra Parmesan if desired.
Notes
For extra flavor, you can add a pinch of nutmeg to the risotto along with the butternut squash. Ensure your vegetable broth is warm to prevent cooling down the risotto during the cooking process, which can affect its creaminess.