Butternut Squash Risotto Is a Great High-Fiber, Creamy Side Dish

Isabelle Paquette

Mon, September 16, 2024 at 1:53 PM UTC

2 min read

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Warm, comforting and incredibly nutritious, this butternut squash risotto recipe embodies everything I love about cozy home cooking. It's also a wonderful way to incorporate more vegetables into your diet. Butternut squash is a great source of fiber, while peas offer antioxidants. The dish has a creamy texture without the need for excessive cheese or cream. Plus, it's a budget-friendly option, using simple ingredients to create a sophisticated meal. Cooking this risotto always reminds me of evenings at home, where the kitchen gets filled with the smell of squash and dried rosemary. The natural sweetness of the butternut squash blends beautifully with the savory chicken broth and Parmesan.

When making this butternut squash risotto recipe, always roast your butternut squash before incorporating. This brings out the natural sweetness and enhances the flavor. Watch our video to see how easy this dish is to make! And for more healthy rice recipes, try our Mushroom Cauliflower Risotto and Chicken Fried Rice.

Yields

6 servings

Total Time

1 hr, 10 min

Prep Time

10 min

Cook Time

1 hr

Ingredients

4 cups butternut squash cubes, about 1 lb.
1 onion, sliced
2 Tbs. olive oil
1/2 tsp. salt
2 cloves garlic, minced
1 1/4 cups arborio rice
3/4 tsp. dried rosemary
5 cups low-sodium chicken broth, warmed
3/4 cup frozen peas, thawed
1/3 cup grated Parmesan

Instructions

Heat oven to 350°F. Coat rimmed baking sheet with cooking spray. Add squash, onion, 1 Tbs. oil and 1/4 tsp. salt. Spread on baking sheet. Bake until tender, 25–30 min.

In pot, heat remaining oil over medium. Add garlic; cook 30 sec. Stir in rice, rosemary and remaining salt. Over medium-low, add 1 cup broth; cook, stirring, until absorbed. Add remaining broth 1 cup at a time, stirring, until absorbed and rice is tender, 45 min., stirring in peas and Parmesan during last 5 min. Remove from heat. Add squash and onion. Cover; let stand 5 min.