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Roasted Butternut Squash Risotto

A creamy, comforting Italian dish featuring perfectly roasted butternut squash cubes over rich Arborio rice, finished with Parmesan cheese, fresh thyme, and a balsamic drizzle.
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Roasted Squash
  • 1 medium butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Risotto Base
  • 4 cups vegetable or chicken broth kept hot
  • 3 tbsp unsalted butter divided
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1.5 cups Arborio rice
  • 0.5 cup dry white wine
Finishing Touches
  • 0.5 cup Parmesan cheese grated
  • 1 tbsp fresh thyme leaves
  • 1 drizzle balsamic glaze optional garnish

Equipment

  • Large skillet or Dutch oven
  • Baking sheet
  • Saucepan (for broth)
  • Ladle

Method
 

  1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper on a baking sheet.
  2. Roast squash for 25-30 minutes until tender and browned. Mash half the squash; reserve the rest for topping.
  3. Bring broth to a simmer in a saucepan and keep hot.
  4. In a large skillet, melt 2 tbsp butter. Sauté onion until soft, then add garlic cook for 1 minute.
  5. Add Arborio rice and toast for 2-3 minutes, stirring constantly.
  6. Deglaze with white wine and stir until evaporated.
  7. Add hot broth one ladle at a time, stirring frequently and waiting for liquid to absorb before adding more. Cook until rice is al dente (about 20 mins).
  8. Remove from heat. Stir in mashed squash, remaining 1 tbsp butter, Parmesan, and thyme vigorously.
  9. Serve immediately topped with reserved roasted squash and balsamic drizzle.

Notes

For the best texture, serve immediately. Leftovers can be reheated on the stove with a splash of extra broth to loosen the rice.