Roasted Butternut Squash Risotto Recipe
This creamy roasted butternut squash risotto is full of fall flavors with caramelized squash, crispy prosciutto, shallots, garlic, sage, thyme and nutmeg.
Servings 6 servings
Calories 397kcal
Ingredients
- 1 ½ pounds butternut squash, peeled and cubed (about 4 cups)
- 3 tablespoons olive oil, divided
- ½ teaspoon freshly grated nutmeg, divided
- 5 cups vegetable or chicken broth
- 4 ounces prosciutto, torn into strips (optional)
- ¾ cup shallots, chopped
- 1 tablespoon garlic, minced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh thyme leaves
- ½ cup Parmesan cheese, freshly grated
- Kosher salt and pepper
Instructions
- Preheat oven to 400°F.
- On a rimmed baking sheet, combine squash, 2 tablespoons olive oil, and ¼ teaspoon nutmeg. Season with salt and pepper.
- Bake in preheated oven 20 minutes, stirring halfway through, until squash is fork tender but not mushy. Tent with foil to keep warm.
- As the squash bakes, start the risotto by bringing broth to a low simmer in a medium saucepan. Keep warm until risotto is done.
- Heat remaining tablespoon of olive oil in a 5-quart, high-rimmed saucepan or heavy large pot over medium-high heat. Add the prosciutto and cook until crisp, about 5 minutes. Transfer to a plate and tent with foil to keep warm.
- Add shallots to the pan and sauté until tender, about 3 minutes, stirring frequently. Stir in garlic and cook 1 minute.
- Add rice and stir 1 minute. Stir in wine and deglaze bottom of the pan, and cook a couple minutes until wine is absorbed, stirring occasionally.
- Add ¾ cup of warm broth and simmer until most of the liquid is absorbed, stirring often, about 2 minutes.
- Continue to add ¾ cup of broth at a time, allowing most of it to be absorbed after each addition, stirring often, about 20 minutes in total. Rice will become tender and creamy.
- Lower heat to medium-low, stir in squash, prosciutto, sage and thyme into rice. Cook 2 minutes to combine flavors.
- Remove from heat, stir in remaining ¼ teaspoon nutmeg and parmesan cheese. Season to taste with salt and pepper. Serve hot. Enjoy!
Notes
See post for Recipe Tips and Variations!
Nutrition
Serving: 1 serving | Calories: 397kcal | Carbohydrates: 62g | Protein: 12g | Fat: 10g | Cholesterol: 18mg | Sodium: 269mg | Potassium: 613mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12183IU | Vitamin C: 28mg | Calcium: 182mg