Butternut Squash Risotto
This Butternut Squash Risotto is hearty, creamy, and full of Fall flavor. It's even the perfect color for Fall food.
Prep Time20 minutes mins
Cook Time45 minutes mins
Additional Time0 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Risotto
Cuisine: Italian
Servings: 4
Calories: 612kcal
For the roasted butternut squash
- 2 lbs butternut squash peeled, seeds removed, and chopped
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ ground cumin
- kosher salt and pepper to taste
For the risotto
- 5 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 3 tablespoon butter divided
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 tablespoon fresh rosemary minced
- 1.5 cups Arborio rice
- ¾ cup parmesan cheese shredded
- ¾ cup mozzarella cheese shredded
- kosher salt and pepper to taste
To make the roasted butternut squash
Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray it with cooking spray. Set it aside.
Add all of the ingredients for the roasted squash to a large zip top bag. Toss everything around until the squash is coated in the spices.
Spread the squash onto the prepared baking sheet in an single layer.
Roast for 30 minutes, tossing the squash around halfway through.
Once the roasted squash has cooled slightly, mash approximately ⅔ of it, leaving the remaining ⅓ as clearly-defined cubes. Set it aside.
To make the risotto
In a medium pot over medium-high heat, bring the broth to a simmer.
In a large, heavy bottomed pot over medium heat, add the olive oil and butter. Once the butter has melted, add the onion, garlic, and minced rosemary, stirring occasionally. Cook until the onions are soft and translucent.
Add the rice, stirring to coat each grain with the butter and oil. Stirring fairly constantly, wait until the rice smells nutty. That lets you know that the rice has been toasted a bit. And this means flavor.
A couple of ladles at a time, add the warmed broth to the rice. Stir constantly. Once the liquid has been absorbed, add another couple of ladles. More stirring. Repeat this until most or all of the liquid had been incorporated and absorbed, and the rice has a nice tender bite to it. You may not use all of the broth.
Add the mashed squash, stirring to incorporate. Add the cheeses, stirring to combine. Add salt and pepper to taste, along with the cubed squash.
Garnish with fresh rosemary, if desired.
Serving: 1 | Calories: 612kcal | Carbohydrates: 79g | Protein: 22g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Cholesterol: 52mg | Sodium: 943mg | Fiber: 18g | Sugar: 13g