Roasted Butternut Squash Risotto

Name: Roasted Butternut Squash Risotto
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: European, Mediterranean, Italian
Ingredients: 3 tablespoons olive oil, divided; 1 small yellow onion, chopped; 2 cloves garlic, pressed or minced; 4 cups (32 ounces) vegetable broth, divided; 1 cup water; 1 1/2 cups brown arborio/short-grain brown rice; 1 small butternut squash (about 2 pounds), peeled and sliced into 1/2” cubes; 1 cup freshly grated Parmesan cheese* (about 2 1/2 ounces); 1/2 cup dry white wine, optional; 3 tablespoons unsalted butter, diced; 1 teaspoon salt, more to taste; Freshly ground black pepper, to taste; Pinch red pepper flakes, to taste; 1 tablespoon extra-virgin olive oil; 16 to 20 fresh sage leaves, chopped (to yield about 1/4 cup chopped fresh sage)

Instructions

Prep:15minCook:1h 5min

This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top. This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring. You can just bake it all in the oven! Recipe yields 4 servings.

Updated at: Sat, 05 Oct 2024 06:33:35 GMT