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Close-up of butternut squash risotto in a bowl garnished with fresh basil and parmesan cheese.

Roasted Butternut Squash Risotto

Sherri
This creamy roasted butternut squash risotto combines tender squash, savory cheeses, and a hint of white wine for a delicious, comforting dish that's perfect for fall!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine Italian-American
Servings 4 -8
Calories 517 kcal

Ingredients
  

For the Roasted Butternut Squash

  • 4 cups cubed butternut squash
  • 2 tbsp extra virgin olive oil
  • salt to taste
  • black pepper to taste

For the Risotto

  • 6 cups low sodium chicken broth or vegetable broth
  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 1/2 cup shallots minced
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 1/4 cup Pecorino Romano freshly grated
  • 1/4 cup Parmigiano Reggiano freshly grated

For Serving

  • Fresh herbs (basil, sage, or thyme) optional
  • Shredded or shaved Parmesan cheese optional

Instructions
 

  • Preheat oven to 400°F.
  • Add the cubed butternut squash and 2 tablespoons of olive oil to a large mixing bowl and toss to coat.
  • Arrange the butternut squash cubes on a non-stick baking sheet or one lined with parchment paper in a single layer. Sprinkle on salt and pepper.
  • Roast the butternut squash for 40 minutes or until fork tender, stirring halfway through cooking.
  • While the squash is cooking, start the risotto. Add the broth to a large pot and warm over medium heat.
  • In a large, high-sided skillet, heat butter and 2 tablespoons of olive oil over medium heat until butter is melted.
  • Add minced shallots and cook until translucent, stirring occasionally.
  • Add rice and stir until it is well coated.
  • Add wine and cook until it is absorbed, stirring constantly.
  • Use a ladle to scoop out some of the warmed broth and add it to the rice. Stir constantly until the broth is absorbed.
  • Continue adding one ladleful of broth at a time to the rice until it is absorbed, stirring constantly, until the rice is al dente and creamy. This will take about 20-25 minutes, and you may not need to use all of the broth.
  • Remove from the heat and stir in the Romano and Parmesan cheeses.
  • Add the cooked butternut squash to the pan using a slotted spoon to drain some of the oil used for roasting. Stir until well incorporated.
  • Garnish with fresh herbs and serve immediately.

Notes

See the post above for helpful tips and answers to frequently asked questions.

Nutrition

Calories: 517kcalCarbohydrates: 71gProtein: 14gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 17mgSodium: 232mgPotassium: 702mgFiber: 4gSugar: 4gVitamin A: 10089IUVitamin C: 21mgCalcium: 163mgIron: 4mg

The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.

Keyword butternut squash risotto, risotto, roasted butternut squash risotto
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