Soy-Free Butternut Squash Risotto

Experience the ultimate comfort food with this Soy-Free Butternut Squash Risotto, a creamy, flavorful dish that showcases the natural sweetness of roasted butternut squash. This hearty risotto combines tender Arborio rice, rich Parmesan cheese, and aromatic thyme, all brought together with the perfect balance of white wine and warm vegetable broth. By roasting the butternut squash to caramelized perfection, this recipe adds a layer of depth that is both satisfying and indulgent. Free from soy and easy to prepare in under an hour, this dish is perfect for weeknight dinners or as a show-stopping side for special occasions. Serve it hot, garnished with extra Parmesan and thyme, for a meal that’s as delicious as it is comforting!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 medium Butternut squash
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 6 cups Vegetable broth
• 2 tablespoons Unsalted butter
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1.5 cups Arborio rice
• 0.5 cup White wine
• 1 cup Parmesan cheese, freshly grated
• 2 teaspoons Fresh thyme leaves

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and cube the butternut squash into 1-inch pieces.

Step 3

Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and black pepper, and spread them on a baking sheet.

Step 4

Roast the squash in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring once halfway through.

Step 5

While the squash is roasting, heat the vegetable broth in a saucepan over medium heat. Once hot, reduce the heat to low to keep it warm.

Step 6

In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the remaining 2 tablespoons of olive oil.

Step 7

Add the finely chopped onion to the pan and cook until softened and translucent, about 5 minutes.

Step 8

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 9

Add the Arborio rice to the pan, stirring well to coat in oil, and cook for 2-3 minutes until the rice starts to become translucent around the edges.

Step 10

Pour in the white wine, stirring continuously, until the wine is fully absorbed by the rice.

Step 11

Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.

Step 12

Continue this process until the rice is creamy and al dente, about 20-25 minutes.

Step 13

Stir in the roasted butternut squash cubes, Parmesan cheese, and fresh thyme leaves. Cook for an additional 2-3 minutes to heat through.

Step 14

Adjust seasoning with more salt and black pepper if desired.

Step 15

Serve hot, garnished with additional Parmesan cheese and thyme if you like.

Nutrition Facts

Serving size	(3656.7g)

Amount per serving	% Daily Value*
Calories	3220.9

Total Fat 146.8g	0%
Saturated Fat 66.2g	0%
Polyunsaturated Fat 8.3g
Cholesterol 251.6mg	0%
Sodium 9393.3mg	0%
Total Carbohydrate 344.9g	0%
Dietary Fiber 65.3g	0%
Total Sugars 54.7g
Protein 137.1g	0%

Vitamin D 0IU	0%
Calcium 3472.3mg	0%
Iron 17.2mg	0%
Potassium 7245.0mg	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: 40.7%

Protein: 16.9%

Carbs: 42.5%