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Creamy Roasted Butternut Squash Risotto

Creamy Roasted Butternut Squash Risotto for Soul-Warming Comfort

This Creamy Roasted Butternut Squash Risotto is a gluten-free comfort food that's quick to make, perfect for cozy dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto Base
  • 1 medium Butternut Squash Adds natural sweetness and creamy texture; substitute with pumpkin or sweet potatoes if desired.
  • 2 tablespoons Olive Oil Provides richness for roasting the squash and sautéing aromatics; can be replaced with butter.
  • 1 Onion (Finely Chopped) Builds the aromatic base; use shallots or leeks for a milder flavor.
  • 2 cloves Garlic (Minced) Enhances flavor; fresh is best, but garlic powder works.
  • 1 cup Arborio Rice Essential for achieving creamy texture; alternatives include Carnaroli or Vialone Nano rice.
For Cooking the Risotto
  • 1/2 cup White Wine Adds depth and acidity; substitute with more vegetable broth for non-alcoholic.
  • 4 cups Vegetable Broth Ensure it is gluten-free.
For the Creamy Finish
  • 1/2 cup Parmesan Cheese (Grated) Provides richness; omit or substitute with nutritional yeast for a vegan option.

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • Medium saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss diced butternut squash with olive oil, salt, and pepper, spread on the baking sheet, and roast for about 25-30 minutes.
  3. Heat a tablespoon of olive oil in a medium saucepan over medium heat, add onion, and sauté for about 5 minutes.
  4. Stir in minced garlic and cook for an additional minute.
  5. Add Arborio rice to the saucepan and toast for 1-2 minutes until slightly translucent.
  6. Pour in white wine and stir until most of the liquid has evaporated, about 2-3 minutes.
  7. Gradually add vegetable broth, one ladle at a time, stirring continuously until fully absorbed, about 18-20 minutes.
  8. Once creamy, fold in the roasted butternut squash and grated Parmesan cheese. Adjust seasoning if needed before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 5000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For best results, toast the rice and stir regularly to achieve creaminess. Store leftovers in an airtight container and reheat with a splash of broth.

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