Roasted Butternut Squash Risotto Recipe

Roasted Butternut Squash Risotto

My creamy roasted butternut squash risotto recipe is a fall risotto dinner meal idea. The risotto is prepared in one pot with roasted butternut squash and it includes wine as well. The butternut squash is roasted first so that releases all the gorgeous winter squash flavors. That way you can prepare this easy dish in one go since the butternut squash is already cooked through. The rice risotto is slowly build-up, just the way I learned it from my former Italian boss. He showed me how to make a real risotto with proper parmesan cheese to enrich this risotto for the better. I show you how in my video!

00:00 - Add Butternut Squash and Rice
00:16 - Pour in Wine and Stock
00:25 - Season
00:36 - Cook and keep on adding Stock, and add Parmesan
00:52 - Thicken Risotto

Ingredients
2 Tablespoon Butter
1 cup Roasted Butternut Squash
1 cup Arborio Rice
½ cup Wine white wine or rose
3 cups Stock veg or chicken
1 Teaspoon Salt
¼ Teaspoon Black Pepper
½ Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Thyme dried or fresh
¼ cup Parmigiano Reggiano Cheese

[masalaherb]

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