Description
Butternut squash risotto is the perfect blend of sweet, roasted butternut squash and creamy arborio rice. This luxurious dish is not only comforting but also visually stunning, making it a must-have side for your Thanksgiving feast. Easy to prepare, it allows you to spend more time with loved ones while still impressing them with its rich flavors and velvety texture. Elevate your holiday table with this delightful autumn-inspired dish that will have everyone asking for seconds.
Ingredients
Scale
- 2 cups butternut squash, diced
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 6 fresh sage leaves
Instructions
- Preheat your oven to 400°F (200°C). Toss diced butternut squash in olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until tender.
- In a saucepan over low heat, warm the vegetable broth.
- In a large skillet over medium heat, sauté onions in olive oil until translucent, about five minutes. Add minced garlic and cook for an additional minute.
- Stir in arborio rice and toast for two minutes until glistening.
- Gradually add warm broth one ladleful at a time, stirring frequently until absorbed (about 18-20 minutes).
- Once rice is al dente and creamy, fold in roasted butternut squash, Parmesan cheese, and sage leaves. Season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg