Roasted Squash Risotto, finished with basil and parmesan, this is a hearty side dish or a delicious vegetarian main course. Either way, it’s delicious!

I have a confession to make. I can make a pan of this and eat the entire lot myself. I’ve been known to make it as a side, intending to grill some chicken… then forgetting to care about the chicken, and just eating this for the entire meal.

There’s just something so comforting about a bowl of this. It’s almost porridge-like in its consistency, but it’s (obviously) savory, and of course, it has garlic and cheese in it. And we all know I love both of those things!

One of my favorites is the Creamy Garlic Parmesan Risotto – super simple, but very much a side. THIS, however, checks all the boxes!

Risotto gets a reputation for being difficult, and it couldn’t be further from the truth. Honestly, it IS hands on, but as long as you stir it a LOT  and add hot stock, you’ll get a creamy consistency, with slightly firm grains, that are not mushy. SOLD!!

Why use hot stock in risotto?

Adding hot stock allows the cooking process to continue. Adding it cold or room temp delays the process, as you end up waiting for the stock to heat each time in the pan. Heat the stock on another burner while you make the risotto, and keep it warm.

How to roast Butternut Squash:

I usually make the roasted squash ahead and have it hang out in the refrigerator until I’m ready to make this roasted squash risotto. It keeps well for several days, so you can roast the squash on the weekend, and make risotto the following Friday if you can wait that long.

Just peel and dice the squash, season it and toss with olive oil. Bake at 400 until browned and softened.

How to make Roasted Squash Risotto:

1. Begin by heating your stock.
2. Cook the onion in olive oil and butter until softened.
3. Add the garlic, then the rice, ensuring each grain is coated in oil.
4. Add the hot stock, 1 cup at a time, stirring constantly until it absorbs.
5. Fold in the squash, basil and parmesan.
6. Devour.

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Roasted Squash Risotto with Basil and Parmesan

Prep Time

5 mins

Cook Time

35 mins

Total Time

40 mins

 

Roasted Squash Risotto, finished with basil and parmesan, this is a hearty side dish or a delicious vegetarian main course. Either way, it's delicious!

Course: Sides

Cuisine: American, Italian

Keyword: squash risotto

Servings: 4

Calories: 356 kcal

Ingredients

• 2 cups squash roasted
• 1 Tbs olive oil
• 1 onion diced
• 2 cloves garlic minced
• 1 cup  arborio rice
• 3-4 cups stock vege or chicken -either will do
• 1/4 cup basil fresh, chopped
• Parmesan cheese

Directions

1. Heat oil in a large pan (I use my wok). Add onion and garlic, and cook until onion is tender.
2. Blend in the rice and cook for a few minutes, ensuring that all the rice grains are covered in the oil.
3. Add 1 cup of stock to the pan, and cook, stirring constantly until the liquid is absorbed.
4. Continue stirring in stock 1 cup at a time until rice is tender and creamy.
5. Fold in pumpkin/squash and basil and heat through.
6. Serve topped with black pepper and parmesan.

Recipe Video