Squash Golden Onion Risotto

Indulge in the rich, autumnal flavors of Squash Golden Onion Risotto, a creamy and comforting dish that’s as elegant as it is satisfying. This recipe features tender, caramelized butternut squash roasted to perfection alongside golden onions, creating a deeply flavorful base paired with velvety Arborio rice. Infused with dry white wine, fresh thyme, and a hint of zesty lemon juice, this risotto is elevated to restaurant-quality sophistication. A generous sprinkle of Parmesan cheese adds the perfect finishing touch, making this dish a crowd-pleasing option for cozy weeknight dinners or special occasions. With simple ingredients and easy-to-follow steps, this vegetarian risotto is perfect for showcasing seasonal ingredients and achieving a luxurious, creamy texture without heavy cream.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium (about 2 lbs) butternut squash
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large, finely diced yellow onion
• 1.5 cups arborio rice
• 0.5 cups dry white wine
• 4 cups (warm) vegetable stock
• 0.5 cups (grated) Parmesan cheese
• 1 teaspoon fresh thyme leaves
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (freshly ground, or to taste) black pepper
• 1 tablespoon (optional, for balancing flavors) lemon juice

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and dice the butternut squash into 1/2-inch cubes. Toss with 1 tablespoon of olive oil, a pinch of salt, and a pinch of black pepper.

Step 3

Spread the squash on a baking sheet lined with parchment paper and roast for 25 minutes, or until tender and slightly caramelized. Set aside.

Step 4

In a large skillet or wide saucepan, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.

Step 5

Add the diced onion and cook, stirring frequently, for 10-12 minutes, or until golden and caramelized.

Step 6

Stir in the arborio rice and toast for 2 minutes, ensuring all grains are coated in the onion mixture.

Step 7

Add the white wine and cook, stirring constantly, until the wine is mostly absorbed.

Step 8

Gradually begin adding the warm vegetable stock, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes.

Step 9

When the rice is creamy and tender (but still slightly al dente), stir in the roasted butternut squash, Parmesan cheese, and fresh thyme leaves.

Step 10

Season with salt and black pepper to taste. If desired, add a tablespoon of lemon juice to brighten the flavors.

Step 11

Remove from heat and let the risotto sit for 2 minutes. Serve warm, garnished with additional Parmesan cheese and thyme if desired.

Nutrition Facts

Serving size	(2239.9g)

Amount per serving	% Daily Value*
Calories	1533.0

Total Fat 75.5g	0%
Saturated Fat 29.2g	0%
Polyunsaturated Fat 5.5g
Cholesterol 106.5mg	0%
Sodium 4971.2mg	0%
Total Carbohydrate 173.8g	0%
Dietary Fiber 43.2g	0%
Total Sugars 39.7g
Protein 43.0g	0%

Vitamin D 0IU	0%
Calcium 1002.2mg	0%
Iron 11.0mg	0%
Potassium 4600.3mg	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: 43.9%

Protein: 11.1%

Carbs: 44.9%