Oh my goodness, let me tell you about the creamy texture of roasted garlic and butternut squash risotto! This dish is like a warm hug on a chilly evening, bringing together the sweet, nutty flavor of butternut squash with the rich, caramelized notes of roasted garlic. Trust me, you’ll find it’s perfect for special occasions or just a cozy weeknight dinner when you want something comforting and delicious. The best part? It’s surprisingly easy to whip up! Once you try this roasted garlic and butternut squash risotto, you’ll want to make it again and again. It’s a total crowd-pleaser!

Ingredients List

Gather these simple ingredients to create your comforting roasted garlic and butternut squash risotto:

1 cup Arborio rice: This short-grain rice is essential for that creamy texture.
2 cups butternut squash, diced: Sweet and buttery, it adds depth to the dish.
1 head of garlic: Roasting brings out its mellow, sweet flavor.
4 cups vegetable broth: Homemade is best for flavor, but store-bought works too!
1 cup onion, chopped: Adds a savory base to your risotto.
1/2 cup Parmesan cheese, grated: For that extra creaminess and umami kick.
2 tablespoons olive oil: Helps sauté the onions and adds richness.
Salt and pepper to taste: Essential for bringing out all those delicious flavors!

How to Prepare Roasted Garlic and Butternut Squash Risotto

Alright, let’s dive into making this delicious roasted garlic and butternut squash risotto! First, you’ll want to preheat your oven to 400°F (200°C). While that’s heating up, take your head of garlic, cut the top off, drizzle it with a bit of olive oil, wrap it in foil, and pop it in the oven for about 30 minutes. This step is crucial because it brings out that sweet, caramelized flavor we love.

Now, while the garlic roasts, heat your vegetable broth in a pot and keep it warm on low heat. In a large saucepan, heat 2 tablespoons of olive oil over medium heat, then add your chopped onion. Sauté until it’s translucent, which should take about 5 minutes. Add in your Arborio rice and stir for a minute or two to toast it slightly. This helps build flavor! Next, pour in a cup of the warm broth, stirring gently until it’s fully absorbed. Keep adding broth, one cup at a time, stirring continuously, until the rice is creamy and al dente, about 18-20 minutes. Finally, squeeze in your roasted garlic, stir in the butternut squash and Parmesan cheese, and season with salt and pepper. Serve warm and enjoy!

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Prepare the garlic: Cut off the top, drizzle with olive oil, wrap in foil, and roast for 30 minutes.
Heat vegetable broth in a pot and keep it warm.
In a large saucepan, heat olive oil over medium heat and sauté the onion until translucent (about 5 minutes).
Add Arborio rice and stir for 1-2 minutes to toast it.
Pour in 1 cup of warm broth, stirring until absorbed.
Continue adding broth, one cup at a time, stirring until the rice is creamy and al dente (about 18-20 minutes).
Squeeze in the roasted garlic, stir in butternut squash, and mix in Parmesan cheese.
Season with salt and pepper, and serve warm.

Pro tip: Make sure to stir the risotto often to avoid sticking and to help achieve that creamy consistency. And don’t rush the broth addition; patience is key to perfectly cooked risotto!

Why You’ll Love This Recipe

Creamy goodness: The Arborio rice creates a dreamy, velvety texture that’s utterly irresistible.
Flavor complexity: The sweet roasted garlic and butternut squash meld perfectly for a delightful taste experience.
Versatile dish: It’s great as a main course or a side, perfect for special occasions or cozy dinners.
Vegetarian-friendly: This dish caters to various dietary preferences without sacrificing flavor.
Easy to customize: Feel free to add your favorite herbs or veggies for a personal touch!

Tips for Success

To make your roasted garlic and butternut squash risotto truly shine, I’ve got some great tips for you! First, use high-quality vegetable broth—homemade is always a winner, but a good store-bought option works too. It really elevates the flavor! Also, don’t skip the stirring; it’s essential for that creamy texture. Remember to add the broth gradually—this allows the rice to absorb all those delicious flavors properly. If you like a bit more richness, feel free to toss in an extra handful of Parmesan cheese at the end. And don’t be afraid to experiment—fresh herbs like thyme or sage can add a lovely twist!

Nutritional Information

Here’s the estimated nutritional breakdown for a serving of roasted garlic and butternut squash risotto:

Calories: 320
Fat: 10g
Protein: 8g
Carbohydrates: 50g
Sugar: 4g
Fiber: 4g
Sodium: 600mg

Keep in mind that these values are estimates and can vary based on specific ingredients used.

FAQ Section

Can I use a different type of squash? Absolutely! While butternut squash is my favorite for this roasted garlic and butternut squash risotto, you can substitute with acorn or kabocha squash for a different flavor profile.

What if I don’t have Arborio rice? If you’re in a pinch, you can use Carnaroli or even sushi rice, but the texture might be slightly different.

Can I make this risotto ahead of time? It’s best enjoyed fresh, but you can make it ahead and reheat gently. Just add a splash of broth to bring back its creamy consistency!

Can I freeze leftovers? Yes, you can freeze it, but the texture may change upon reheating. It’s best eaten fresh!

What can I serve with this risotto? This dish pairs beautifully with a simple green salad or some roasted vegetables for a complete meal!

Storage & Reheating Instructions

If you have any leftovers of this delicious roasted garlic and butternut squash risotto, store them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat. Just add a splash of vegetable broth to loosen it up and restore that creamy texture. Trust me, it’ll taste just as amazing the second time around!

Roasted Garlic and Butternut Squash Risotto Blissful Comfort

Author: [email protected]
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Print Recipe

Description

Creamy risotto with roasted garlic and butternut squash.

Ingredients

Scale

1 cup Arborio rice
2 cups butternut squash, diced
1 head of garlic
4 cups vegetable broth
1 cup onion, chopped
1/2 cup Parmesan cheese, grated
2 tablespoons olive oil
Salt to taste
Pepper to taste

Instructions

Preheat the oven to 400°F (200°C).
Cut the top off the garlic head and drizzle with olive oil. Wrap in foil and roast for 30 minutes.
In a pot, heat vegetable broth and keep warm.
In a large saucepan, heat olive oil over medium heat. Add onion and sauté until translucent.
Add Arborio rice to the pan, stirring for 1-2 minutes.
Add 1 cup of warm broth to the rice. Stir until absorbed.
Continue adding broth, one cup at a time, until rice is creamy and al dente.
Once the garlic is roasted, squeeze it into the risotto. Stir in butternut squash and Parmesan cheese.
Season with salt and pepper. Serve warm.

Notes

Use homemade broth for better flavor.
Adjust cheese quantity based on preference.
Can be served as a main dish or a side.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 600mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 8g
Cholesterol: 10mg

Keywords: roasted garlic and butternut squash risotto

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