Roasted Butternut Squash Risotto
This creamy risotto features roasted butternut squash blended into a rich rice dish with Parmesan and a hint of nutmeg. It's perfect for fall and makes a lovely Thanksgiving side.
1. Roast the SquashPreheat the oven to 400°F. Toss the squash with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
2. Sauté the OnionIn a large pot, sauté the onion in butter until soft.
3. Cook the RisottoAdd the rice and cook for 1-2 minutes, stirring. Gradually add warm broth, one ladleful at a time, stirring until absorbed.
4. Finish and ServeOnce the risotto is creamy and cooked, stir in the roasted squash, Parmesan, and nutmeg. Serve immediately.
Butternut Squash1 count
- Produce
Arborio Rice1/2 cup
- Pasta & Grains
Onion1 count
- Produce
Vegetable Broth4 cup
- Canned Goods
Parmesan Cheese1 cup
- Dairy
Butter2 tbsp
- Dairy
Nutmeg1/4 tsp
- Spices
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