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a bowl of creamy orange butternut squash risotto in a wide horizontal shot, sage leaves and parmesan on top, set on a warm wooden table, soft natural light, shallow depth of field, landscape orientation

Butternut Squash Risotto

Arborio Rice combined with creamy parmesan and slow roasted butternut squash.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups arborio rice
  • 2 cups butternut squash cubed
  • 5 cups vegetable broth warm
  • 1 onion diced
  • 0.5 cup parmesan grated
  • 2 tbsp butter
  • 2 tbsp olive oil

Method
 

  1. Roast the squash with olive oil at 400F until tender.
  2. Saute the onion in butter, then add the rice and toast briefly.
  3. Add warm broth one ladle at a time, stirring until absorbed.
  4. Continue until the rice is creamy and tender, about 25 minutes.
  5. Stir in the roasted squash and parmesan, then serve.

Notes

Keep the broth warm so the rice cooks evenly.