Name: Roasted Butternut Squash Risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 medium butternut squash, peeled and diced; 1 tablespoon olive oil; Salt and pepper to taste; 1 onion, finely chopped; 2 cloves garlic, minced; 1 cup Arborio rice; 4 cups vegetable broth; 1/2 cup white apple vinegar; 1/2 cup grated Parmesan cheese; Fresh sage leaves for garnish

Ingredients

Scale

1 medium butternut squash, peeled and diced
1 tablespoon olive oil
Salt and pepper to taste
1 onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
4 cups vegetable broth
1/2 cup white apple vinegar
1/2 cup grated Parmesan cheese
Fresh sage leaves for garnish

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Instructions

Preheat your oven to 400°F (200°C).
Toss diced butternut squash in olive oil, salt, and pepper; spread on a baking sheet and roast for 25-30 minutes.
In a large saucepan, sauté chopped onion in olive oil until translucent; add minced garlic and cook until fragrant.
Stir in Arborio rice and toast for 1-2 minutes.
Add white apple vinegar and let it evaporate.
Gradually pour in vegetable broth, stirring frequently until absorbed.
Once creamy, mix in roasted squash and Parmesan cheese until well combined.
Season with salt and pepper; garnish with fresh sage before serving.

Author: Jennifer Carter
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 355
Sugar: 5g
Sodium: 550mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 10g
Cholesterol: 12mg