Description
Roasted garlic butternut squash risotto is a creamy and flavorful dish that combines the sweetness of butternut squash with the rich taste of roasted garlic, creating a comforting and elegant meal.
Ingredients
Scale
- 1 cup Arborio rice
- 1 medium butternut squash (about 2 cups, peeled and diced)
- 1 head of garlic
- 4 cups vegetable broth
- 1 medium onion (finely chopped)
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese (or vegan alternative)
- 2 tablespoons butter (or plant-based butter)
- Fresh sage leaves (about 10-12 leaves)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
Instructions
- Prepare the butternut squash by peeling, halving, scooping out the seeds, and dicing into 1-inch cubes.
- Roast the garlic by preheating the oven to 400°F (200°C), slicing off the top of the garlic head, drizzling with olive oil, wrapping in foil, and roasting for 30-35 minutes.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat, add the diced butternut squash, season with salt and pepper, and sauté for 10-12 minutes until tender.
- In the same pan, add another tablespoon of olive oil and the chopped onion, cooking for 5-7 minutes until translucent.
- Add the Arborio rice to the onion mixture, stirring for 1-2 minutes, then pour in the white wine and stir until mostly absorbed.
- Gradually add the vegetable broth, one ladle at a time, stirring frequently until absorbed, for about 18-20 minutes until the rice is creamy and al dente.
- Fold in the roasted garlic, sautéed butternut squash, butter, and grated Parmesan cheese, stirring until well combined and creamy.
- Fry fresh sage leaves in a small skillet with olive oil until crispy for garnish.
- Serve the risotto garnished with crispy sage leaves.
Notes
- Use Arborio rice for the best creamy texture.
- Avoid rinsing the rice to keep the starch that helps with creaminess.
- For a richer taste, consider adding a splash of heavy cream at the end.
- Customize with proteins like chicken, shrimp, or tofu for added nutrition.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Keywords: risotto, butternut squash, roasted garlic, creamy, Italian, vegetarian