Butternut Squash Rosemary and Blue Cheese Risotto

Creamy, comforting, and packed with rich, flavorful ingredients, this Butternut Squash Rosemary and Blue Cheese Risotto is the ultimate autumn-inspired dish. Sweet roasted butternut squash combines beautifully with the earthy aroma of fresh rosemary, while tangy crumbled blue cheese adds a luxurious finish to this velvety Arborio rice base. A splash of white wine and slowly ladled warm stock create the irresistibly creamy texture that makes risotto so indulgent. Perfect as a sophisticated vegetarian main or a decadent side dish, this recipe offers an elegant balance of sweet, savory, and herbaceous flavors. Garnish with fresh parsley for a stunning presentation that’s as inviting as it is delicious.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium (about 2 pounds) Butternut squash
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 3 tablespoons Unsalted butter
• 1 medium Yellow onion, finely diced
• 2 Garlic cloves, minced
• 1.5 cups Arborio rice
• 0.5 cups White wine (optional, or substitute with more broth)
• 5 cups Vegetable or chicken stock, warmed
• 1 teaspoon Fresh rosemary, finely chopped
• 0.5 cups Blue cheese, crumbled
• 0.25 cups Parmigiano-Reggiano cheese, grated
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat the oven to 400°F (200°C). Peel the butternut squash, remove the seeds, and cut it into 1/2-inch cubes.

Step 2

Toss the squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread it out on a baking sheet in a single layer.

Step 3

Roast the squash in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized. Remove from the oven and set aside.

Step 4

In a large saucepan or deep skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the diced onion and cook, stirring frequently, until softened, about 4-5 minutes.

Step 5

Add the minced garlic and cook for another 30 seconds, until fragrant.

Step 6

Add the Arborio rice to the pan and stir well to coat the grains in the oil and butter. Toast the rice for about 2 minutes, stirring constantly.

Step 7

Pour in the white wine (if using) and stir until mostly evaporated, about 1-2 minutes.

Step 8

Reduce heat to medium-low. Begin ladling the warm stock, one cup at a time, into the rice, stirring frequently. Allow the rice to absorb almost all of the liquid before adding the next ladle of stock.

Step 9

After about 15-20 minutes of stirring and adding stock, the rice should be creamy and al dente. You may not need all of the stock, or you may need a bit more.

Step 10

Stir in the roasted butternut squash cubes, chopped rosemary, and the remaining 1 tablespoon of butter. Mix gently to combine.

Step 11

Add the crumbled blue cheese and grated Parmigiano-Reggiano cheese. Stir until melted and evenly distributed. Taste and adjust seasoning with salt and pepper if needed.

Step 12

Remove from heat and let the risotto sit, covered, for 2 minutes to finish absorbing flavors.

Step 13

Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(2959.7g)

Amount per serving	% Daily Value*
Calories	2332.8

Total Fat 132.5g	0%
Saturated Fat 61.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 242.3mg	0%
Sodium 9359.3mg	0%
Total Carbohydrate 216.5g	0%
Dietary Fiber 35.1g	0%
Total Sugars 31.8g
Protein 70.1g	0%

Vitamin D 25.6IU	0%
Calcium 1891.2mg	0%
Iron 10.0mg	0%
Potassium 4162.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 12.0%

Carbs: 37.0%