Roasted Butternut Squash Risotto Recipe
Creamy vegan risotto with roasted butternut squash, simmered rice, and fragrant herbs for a cozy, flavorful meal.
Ingredients
- 1 medium butternut squash about 2 cups cubed
- 1 ½ cups arborio rice
- 4 cups vegetable broth kept warm
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 tbsp olive oil
- ½ cup dry white wine optional, but fancy
- Salt and pepper to taste
- Fresh thyme or sage for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Roast 25 minutes.
- Heat remaining oil in skillet. Sauté onion and garlic until translucent.
- Stir in arborio rice, coating grains in oil for 2 minutes.
- Pour in wine, stirring until absorbed (skip if you must).
- Add warm broth, one ladle at a time, stirring until liquid is mostly absorbed before adding more.
- When rice is tender and creamy (about 25 minutes), fold in roasted squash gently.
- Season to taste and garnish with fresh herbs.
Notes
🍎 Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 9g
- Saturated Fat: 1.2g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 6g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 90%
- Vitamin C: 25%
- Calcium: 8%
- Iron: 15%
- Magnesium: 12%
✨ Extra Notes/Tips
- Use fresh herbs like sage or thyme for extra depth.
- Swap white wine for more broth if you prefer.
- Stir often to avoid sticking and unleash creamy magic.
- Add nutritional yeast for a cheesy vegan twist.