Squash Risotto

Creamy, comforting, and packed with the rich, earthy sweetness of roasted butternut squash, this Squash Risotto is the ultimate cozy dish for fall and winter. Made with velvety arborio rice and infused with flavors of garlic, thyme, and dry white wine, this recipe creates a luxurious, restaurant-quality risotto right in your own kitchen. The roasted butternut squash adds a delightful caramelized depth, while grated Parmesan and an optional splash of heavy cream elevate the dish to a silky, indulgent finish. Perfect for a weeknight dinner or a special occasion, this one-pot meal can be garnished with fresh parsley for a pop of color. With just 20 minutes of prep and 40 minutes of cook time, this savory-sweet squash risotto is as easy as it is impressive—ideal for satisfying cravings for comfort food with a gourmet twist.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium butternut squash
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoons black pepper
• 2 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• 2 cloves garlic cloves, minced
• 1.5 cups arborio rice
• 0.5 cups dry white wine
• 4 cups vegetable broth
• 0.75 cups Parmesan cheese, grated
• 1 teaspoon fresh thyme
• 0.25 cups heavy cream (optional)
• 2 tablespoons chopped parsley (for garnish)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Peel and dice the butternut squash into 1-inch cubes. Toss with 2 tablespoons of olive oil, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of black pepper.

Step 3

Spread the squash evenly on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized. Set aside.

Step 4

In a medium saucepan, warm the vegetable broth over low heat and keep it warm during the cooking process.

Step 5

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

Step 6

Sauté the chopped onion for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute.

Step 7

Stir in the arborio rice, ensuring it's well-coated with the butter and oil. Toast the rice for 2 minutes, stirring frequently.

Step 8

Pour in the white wine and cook until mostly absorbed, about 1-2 minutes.

Step 9

Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time, stirring constantly. Allow each addition to be mostly absorbed before adding the next.

Step 10

Continue cooking and adding broth for about 18-20 minutes, or until the rice is tender with a slight bite and has a creamy consistency.

Step 11

Stir in the roasted butternut squash, Parmesan cheese, fresh thyme, and the remaining 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper.

Step 12

For extra creaminess, stir in the optional heavy cream.

Step 13

Remove from heat, cover, and let the risotto rest for 2-3 minutes.

Step 14

Garnish with chopped parsley and serve warm.

Nutrition Facts

Serving size	(2165.9g)

Amount per serving	% Daily Value*
Calories	2144.6

Total Fat 107.6g	0%
Saturated Fat 46.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 188.8mg	0%
Sodium 1117.2mg	0%
Total Carbohydrate 252.9g	0%
Dietary Fiber 49.1g	0%
Total Sugars 37.0g
Protein 47.5g	0%

Vitamin D 0IU	0%
Calcium 1372.5mg	0%
Iron 10.4mg	0%
Potassium 4452.5mg	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: 44.6%

Protein: 8.8%

Carbs: 46.6%