Description
Roasted Garlic and Butternut Squash Risotto is a creamy, comforting dish made with arborio rice slowly simmered in broth, infused with sweet roasted garlic and tender roasted butternut squash. A hearty vegetarian main or elegant side.
Ingredients
Units
Scale
- 1 small butternut squash, peeled and cubed
- 1 head garlic
- 2 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 1 cup arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups vegetable broth, kept warm
- 1/4 cup nutritional yeast or grated Parmesan (optional for non-vegan)
- Salt and pepper to taste
- Fresh thyme or sage, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Place butternut squash cubes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper.
- Slice the top off the garlic head, drizzle with oil, wrap in foil, and place on the same baking sheet. Roast for 30–35 minutes until squash is tender and garlic is golden and soft.
- Meanwhile, heat remaining 1 tablespoon olive oil in a large pan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in arborio rice and cook for 1–2 minutes until lightly toasted.
- If using, pour in white wine and stir until absorbed.
- Add warm vegetable broth 1/2 cup at a time, stirring often, allowing each addition to be absorbed before adding the next, until rice is tender and creamy (about 20–25 minutes).
- Squeeze roasted garlic from its skins and mash. Stir it into the risotto along with the roasted butternut squash cubes.
- Stir in nutritional yeast or Parmesan if using. Season with salt and pepper to taste.
- Garnish with fresh herbs and serve warm.
Notes
- For extra flavor, sauté fresh sage or thyme with the onions.
- Can be made ahead and gently reheated with a splash of broth.
- To make fully vegan, use nutritional yeast instead of Parmesan.
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg