Description
Creamy Italian baked butternut squash risotto brings warmth from Tuscany’s countryside kitchens. Rich parmesan, sweet roasted squash, and aromatic herbs blend perfectly, inviting you to savor comfort in one luxurious dish.
Ingredients
Scale
Main Ingredients:
- 4–5 cups (0.95–1.18 liters) butternut squash (cubed)
- 2 cups (473 milliliters) chicken or vegetable broth
- ½ cup (120 milliliters) arborio rice
- ½ cup (50 grams) fresh grated parmesan cheese
Aromatics and Seasonings:
- ½ cup (75 grams) yellow onion (chopped)
- 4 cloves garlic (minced)
- 1 teaspoon coarse salt
- ½ teaspoon fresh black pepper
Finishing Ingredients:
- 3–4 tablespoons (45–60 milliliters) olive oil
- ½ cup (120 milliliters) heavy cream
- 2 tablespoons (28 grams) butter
- Fresh chopped parsley (for garnish)
Instructions
- Heat the oven to 350°F (177°C) and prepare a roasting pan or medium baking sheet with a light coating of cooking spray or oil.
- Cube the butternut squash and toss with of olive oil, kosher salt, and freshly ground black pepper. Distribute evenly on the baking sheet and roast for approximately 50-60 minutes until the squash becomes tender and caramelized.
- While the squash roasts, warm a large skillet over medium heat. Add the remaining olive oil and sauté finely chopped onions and minced garlic, seasoning with a pinch of salt and pepper until the onions become translucent and fragrant.
- Add arborio rice to the skillet and gently toast the grains for 2-3 minutes, stirring continuously to prevent sticking and ensure even browning.
- Transfer the rice and onion mixture to a casserole dish. Pour in chicken broth and heavy cream, stirring to combine all ingredients thoroughly.
- Cover the casserole dish with a tight-fitting lid or aluminum foil and bake in the preheated oven for 35-40 minutes until the rice reaches a creamy, al dente consistency.
- Remove from the oven and stir in unsalted butter and grated Parmesan cheese until melted and well incorporated.
- Gently fold the roasted butternut squash into the risotto, creating a marbled effect.
- Garnish with freshly chopped parsley and an additional sprinkle of Parmesan cheese before serving hot.
Notes
- Customize your dish by experimenting with different cheese varieties like Pecorino or Gruyère for a unique flavor profile.
- Ensure squash pieces are roughly uniform in size to guarantee even roasting and consistent texture throughout the risotto.
- Leftover risotto can be transformed into delightful arancini balls by chilling, forming into spheres, coating with breadcrumbs, and pan-frying until golden.
- Store unused butternut squash in a cool, dark place for up to one month, maintaining its sweet and nutty characteristics.
- Fresh herbs like thyme or sage can elevate the risotto’s earthy undertones and provide an aromatic complexity to the final presentation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg