Roasted Butternut Squash Risotto (with Basil and Parmesan)

square image of butternut squash risotto

Roasted Butternut Squash Risotto (with Basil and Parmesan)

Butternut 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

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 356kcal

Author Kylee Ayotte

Ingredients

3-4 cups chicken stock vege or chicken -either will do
1 tablespoon olive oil
1 tablespoon butter I use salted butter
1 diced onion diced
2 cloves minced garlic
1 cup arborio rice
2 cups squash roasted (see notes)
1/4 cup basil fresh, chopped
pepper
grated parmesan cheese

Instructions

Heat 3-4 cups chicken stock and keep it warm.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan or skillet. Add 1 diced onion and 2 cloves minced garlic, and cook until onion is tender.
Blend in 1 cup arborio rice and cook for a few minutes, ensuring that all the rice grains are covered in the oil.
Add 1 cup of stock to the pan, and cook, stirring constantly until the liquid is absorbed.
Continue stirring in stock 1 cup at a time until rice is tender and creamy.
Fold in 2 cups squash and 1/4 cup basil and heat through.
Serve topped with black pepper and grated parmesan cheese.

Video

Notes

Don’t worry about precise measurements when pouring in the stock. It just needs to basically cover the surface of the rice.

Simmer gently over medium-low heat – a rapid boil isn’t what we’re looking for here.

Use hot stock!! The heat helps maintain the starch content of the rice.

Cook stirring REGULARLY but not CONSTANTLY.

Heat the stock on another burner while you make the risotto, and keep it warm.

When adding the squash, fold it in gently (channel your inner Moira Rose). The same goes for the basil and the parmesan,

Substitutions/Additions

You can add a little white wine to this! At step 3 in the recipe card, add the wine and cook until absorbed, then continue with stock.

What to do with leftovers

Store in a covered container in the refrigerator for up to 4 days. Reheat to piping hot!

How to Roast Butternut Squash

Make the roasted squash ahead and have it hang out in the refrigerator until you are 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). I make a double batch, just so I could have some to add to salads during the week.

Step 1 Peel and dice the squash
Step 2 Season it with plenty of salt and pepper and toss with olive oil.
Step 3 Bake at 400 until browned and softened
Step 4 Cool until ready to use. Roasted squash keeps in the refrigerator for several days.

Nutrition