Description
Perfect as a main dish or side, this Butternut Squash Risotto adds the caramelized, buttery, and nutty flavors of roasted butternut squash.
Ingredients
Units
Scale
- 2 lb butternut squash, cubed
- 1 tsp ground nutmeg
- 1 tsp garlic powder
- 2 tsp sea salt, divided
- 2 tbsp olive oil
- 1 1/2 cups uncooked arborio rice
- 8 tbsp butter, divided
- 1 cup chopped onions
- 2 tbsp minced garlic
- 1/2 cup heavy whipping cream
- 2 1/2 cups chicken stock
- 1/2 cup dry white wine
- 1/2 cup grated parmesan cheese
- 2 tsp garlic powder
- 2 tsp basil flakes
- 2 tsp black pepper
- 1 tsp ground thyme
- 1 tsp sea salt
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
Instructions
- Place squash into a large bowl and coat evenly with nutmeg, garlic powder, 1 tsp sea salt, and olive oil. Place on a baking sheet (paid link) and bake at 425 degrees for 25 minutes, tossing halfway through cooking time.
- Partially cook rice by bringing 3 cups of water to a boil and boiling rice for 10 minutes. Set to the side.
- Add 2 tbsp butter, onions, and minced garlic to a large cooking pan at medium heat. Cook until onions become translucent.
- Stir in roasted butternut squash, partially cooked rice, heavy whipping cream, chicken stock, dry white wine, garlic powder, basil flakes, black pepper, ground thyme, sea salt, ground ginger, and ground turmeric into the pan. Slightly lower heat to medium/low. Cook covered for 10 minutes.
- Fold in 6 tbsp butter and grated parmesan cheese.
Notes
If the butternut squash isn’t bought pre-cut, cut the ends of the butternut squash, remove the rind, scoop out the seeds and flesh, and cut into cubes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Comfort Food
- Method: Stove Top
- Cuisine: Italian
Nutrition
- Calories: 467
- Sugar: 4.1g
- Sodium: 1179mg
- Fat: 21.6g
- Carbohydrates: 59.2g
- Fiber: 3.4g
- Protein: 9.5g
- Cholesterol: 59mg