Transform your risotto into a delightful fall-inspired dish with this roasted garlic and butternut squash recipe. It’s creamy, flavorful, and perfect for a cozy meal.
Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- 1 head garlic
- 2 tablespoons + 1 teaspoon olive oil, divided
- ½ teaspoon salt, divided
- 1 pound cubed butternut squash
- 6 cups vegetable or chicken broth
- 2 tablespoons butter
- 1 minced shallot
- 1 ½ cups arborio rice
- ½ cup marsala or white wine
- ½ cup shredded Parmesan
- 2 teaspoons fresh sage
- ¼ teaspoon pepper
Instructions:
- Preheat Oven: Set your oven to 400 F.
- Prepare Garlic: Slice off roughly ½ inch from the pointed end of the garlic head. Brush it with 1 teaspoon of olive oil and give it a light salt seasoning.
- Bake Garlic: Wrap the garlic loosely in foil and place it in the oven. Let it bake for about 30 minutes and then allow it to cool down.
- Prepare Squash: Move the squash into a spacious bowl and toss it with the remaining olive oil and salt. Then, spread the squash on a baking sheet, ensuring it’s in a single layer. Bake for 20-30 minutes or until you observe the edges turning brown.
- Warm Up Broth: In a pot, pour the broth and warm it on medium heat. Once hot, reduce the heat to keep it simmering.
- Cook Shallots and Rice: In a different pot, melt the butter over medium heat. Add the shallots and sauté them for roughly 5 minutes. Then, introduce the rice, giving it a good stir to toast it slightly for around 2 minutes. Afterward, pour in the wine and stir for another minute.
- Slowly Add Broth: With the heat set to medium, start adding the broth to the rice ½ cup at a time. Make sure to stir consistently until the liquid is absorbed before adding more broth. The whole process should span about 30-40 minutes to utilize all the broth.
- Final Additions: When all the broth is absorbed, mix in the cooked squash, Parmesan, sage, the remaining salt, and pepper. Extract the roasted garlic from its shell and blend it into the mixture.
- Serve and Enjoy: Dish out the delightful roasted garlic and butternut squash risotto and savor its warmth and flavors!
Nutritional Information (Per Serving):
- Calories: 467
- Total Fat: 15.6 g
- Saturated Fat: 5.9 g
- Trans Fat: 0.0 g
- Cholesterol: 25.8 mg
- Total Carbohydrates: 62.9 g
- Dietary Fiber: 3.8 g
- Total Sugars: 6.5 g
- Sodium: 691.3 mg
- Protein: 15.4 g
Note:
The added roasted garlic and butternut squash not only bring delightful flavors but also provide a hearty, comforting texture to the risotto. Perfect for cozy dinners or special occasions!
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