Vegetarian Roasted Butternut Squash Risotto
A creamy, comforting risotto featuring roasted butternut squash, arborio rice, and vegetable broth, finished with Parmesan and fresh sage.
This risotto is a perfect autumn dish that balances the natural sweetness of roasted butternut squash with the creaminess of slowly cooked arborio rice. Sautéed onions and garlic add depth, and a touch of grated Parmesan and fresh sage leaves give it a rich, savory finish. Serve it warm for a satisfying meal.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Vegetable Broth - 1 l
- Garlic - 2 cloves
- Sage - 10 g
- Butternut Squash - 400 g
- Onion - 1 pc
- Salt - 0.5 tsp
- Pepper - 0.25 tsp
- Arborio Rice - 300 g
- Olive Oil - 15 ml
- Parmesan Cheese - 50 g
Directions
Step 1
Preheat the oven to 200°C (400°F). Toss 400 g of cubed butternut squash with 15 ml olive oil, 0.5 tsp salt, and 0.25 tsp black pepper. Roast on a baking sheet for 20 minutes until tender and slightly caramelized.
Step 2
In a large pan, heat 15 ml olive oil over medium heat. Add 1 finely chopped onion and sauté for 3-4 minutes until soft. Add 2 minced garlic cloves and cook for an additional minute.
Step 3
Add 300 g arborio rice to the pan and toast for 1-2 minutes until the rice is well coated and aromatic.
Step 4
Gradually add 1 liter of warm vegetable broth, stirring frequently, allowing the rice to absorb the liquid slowly. Continue cooking for about 18-20 minutes until the rice is creamy and al dente.
Step 5
Stir in the roasted butternut squash and 50 g grated Parmesan cheese. Adjust seasoning with salt and pepper if needed.
Step 6
Remove from heat, garnish with 10 g chopped fresh sage leaves, and serve immediately.