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Creamy, comforting risotto made with sweet roasted butternut squash, savory Parmesan cheese, and a hint of fresh sage. A perfect cozy meal for a crisp autumn evening, it's rich, flavorful, and authentically Italian.
Roast and Puree the Squash
Sauté Aromatics and Toast Rice
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Creamy, comforting risotto made with sweet roasted butternut squash, savory Parmesan cheese, and a hint of fresh sage. A perfect cozy meal for a crisp autumn evening, it's rich, flavorful, and authentically Italian.
This italian recipe takes 65 minutes to prepare and yields 4 servings. At 682.6 calories per serving with 14.62g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Deglaze and Cook the Risotto
Finish with 'Mantecatura' and Serve
Substitute the butter with a high-quality vegan butter or more olive oil. Use a vegan Parmesan cheese alternative and ensure your vegetable broth is certified vegan.
Fold in cooked, crumbled Italian sausage, crispy pancetta, or grilled shrimp at the end for a heartier meal.
Top the finished risotto with a tablespoon of toasted pine nuts, walnuts, or pumpkin seeds for added texture.
Add 1 teaspoon of fresh chopped thyme or rosemary along with the garlic for a deeper, more complex herbal flavor.
Butternut squash is an excellent source of beta-carotene, which the body converts into Vitamin A, essential for vision, immune function, and skin health.
The complex carbohydrates from Arborio rice are digested slowly, providing a steady release of energy without a sharp spike in blood sugar.
With significant fiber from the butternut squash, this dish supports digestive health, promotes satiety, and can help regulate blood sugar levels.
Garlic contains compounds like allicin with known immune-boosting properties, while the vitamins in the squash also contribute to a healthy immune system.
It can be part of a healthy diet. Butternut squash is rich in vitamins and fiber. The dish provides complex carbohydrates for energy. However, it is also rich in calories due to the rice, butter, and cheese, so portion control is key.
A typical 1.5-cup serving of this Butternut Squash Risotto contains approximately 550-650 calories, depending on the exact amounts of butter, cheese, and oil used.
Yes, absolutely. Use olive oil or vegan butter instead of dairy butter, and replace the Parmesan with a good quality plant-based Parmesan alternative. Ensure your vegetable broth is vegan.
Arborio is ideal due to its high starch content. If you can't find it, Carnaroli or Vialone Nano are excellent Italian alternatives. In a pinch, a medium-grain rice can work, but it won't be as creamy.
Risotto is best served immediately as it thickens and loses its creamy texture upon cooling. If you must make it ahead, slightly undercook it, cool it quickly, and store it. Reheat by adding a splash of warm broth and stirring vigorously over low heat.
The wine adds a crucial layer of acidity and depth. If you prefer to omit it, you can substitute it with an equal amount of vegetable broth mixed with 1 tablespoon of lemon juice or white wine vinegar to mimic the acidity.