Roasted Butternut Squash (Printable Version)
Tender butternut squash with creamy Arborio rice and Parmesan for a tasty, heartwarming dish.
# Ingredients You'll Need:
→ Veggies to Roast
01 -
One medium-sized butternut squash peeled and cut into cubes (about 600 g)
02 -
A spoonful of olive oil
03 -
Salt as you like
04 -
Black pepper as you prefer
→ Risotto Mix
05 -
A spoon of olive oil
06 -
One medium onion finely chopped (around 150 g)
07 -
Two garlic cloves minced
08 -
200 grams of Arborio rice
09 -
120 ml dry white wine
10 -
960 ml hot chicken or vegetable broth
→ Toppings
11 -
50 grams Parmesan cheese grated
12 -
60 ml heavy cream or mascarpone
13 -
Fresh sage leaves for a nice touch (optional)
14 -
Extra Parmesan for serving
# Detailed Preparation Steps:
01 -
Set oven to 200°C. Mix the squash cubes with olive oil, salt, and pepper. Spread on a tray and roast for 25 to 30 minutes. Turn them halfway through until soft and golden.
02 -
Heat remaining olive oil in a big pot over medium heat. Add the chopped onion and cook for 5 minutes till soft. Toss in garlic and cook just a minute more without letting it brown.
03 -
Stir the Arborio rice into onions and garlic. Keep stirring for 1 to 2 minutes till the rice looks slightly toasted and coated.
04 -
Pour in the white wine and let it cook down. Keep stirring until the rice soaks up most of the wine.
05 -
Add the hot broth bit by bit with a ladle. Stir well and wait until most liquid is absorbed before adding more. Keep this up for 18 to 20 minutes until risotto is creamy but firm to the bite.
06 -
Gently stir in the roasted squash, Parmesan, and cream or mascarpone. Keep mixing until smooth and creamy.
07 -
Taste and add salt and pepper if needed. Serve right away with sage leaves and extra Parmesan on top if you like.
# Helpful Tips:
01 -
Squash gets sweeter and tastier when roasted.
02 -
Make sure the broth is hot before adding so the risotto cooks evenly.
03 -
Pick good Parmesan for the best flavors.
04 -
Add broth until the risotto feels just right for you.