This Parmesan Lemon Risotto recipe will definitely satisfy your taste buds! The addition of roasted butternut squash just makes it all that much better!
Parmesan Lemon Risotto Recipe with Roasted Butternut Squash
I pretty much love anything with cheese and being that I’m Italian, it would be odd if I didn’t love risotto as much as I do! I’ve never had a risotto I didn’t like, but this Parmesan Lemon Risotto recipe I just put together, is my current favorite…ever.
I started off planning to make a butternut squash risotto, then somehow decided it would be a Parmesan Lemon Risotto instead. Finally, I decided at the last minute to cube and roast the squash (that I had bought to make risotto with anyway!) and mix it into my Parmesan Lemon Risotto. I had never done anything like that before but am so glad I tried it! This flavor combination is amazing!
Not gonna lie…I didn’t share. I didn’t even tell anyone I made it – ha!
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In my recipe post for Pumpkin Risotto, I mentioned how risotto has this reputation of being difficult to make. It’s intimidating, I get it. I was there too. But, I can honestly tell you – this is an easy recipe! Just be sure to use arborio rice and be prepared to stir, stir, and stir some more.
I was literally stirring with one hand, cleaning up the mess I had made with the other, and trying to feed the baby bits of his lunch all at once and mine still turned out just fine! You can do it too!
Obviously, this Parmesan Lemon Risotto Recipe with Roasted Butternut Squash is delicious on its own, but I think it would be a great side dish as well. I’m planning to serve it at Thanksgiving this year!
Have you been afraid to make your own risotto? If so, don’t be! Give this recipe a try! I think you’ll be surprised….and full!
Enjoy!
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Lemon Parmesan Risotto with Roasted Butternut Squash
Ingredients
- 2 cups butternut squash * cubed
- 2 tablespoons extra virgin olive oil * divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic * minced
- 1 shallot * minced
- 1 lemon * zested
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 4 cups vegetable stock * or chicken stock
- 1 teaspoon fresh lemon juice
- 2 tablespoons butter * cut into pieces
- 1/2 cup Parmesan cheese * grated
Instructions
- Preheat oven to 425°F.
- Combine the butternut squash and 1 tablespoon of the olive oil in a small bowl and season with salt and pepper. Spread onto a baking sheet and roast until just caramelized, about 30 minutes.
- While the squash is roasting, heat the remaining 1 tablespoon of olive oil over medium heat in a large, deep skillet or dutch oven.
- Add the garlic and shallot and cook until soft, about 2-3 minutes.
- Mix in the rice and lemon zest, then add the white wine and cook until the wine is fully absorbed.
- Add 3 cups of the stock in one cup at a time, letting each cup absorb fully before adding the next. Then, add the last cup of stock 1/4 cup at a time until rice is cooked as desired.
- Once all of the stock is absorbed, remove the pot from the heat and stir in the lemon juice, butter, and Parmesan cheese until well combined.
- Fold in the roasted butternut squash and serve immediately.
Notes
Tips and Techniques for the Best Lemon Parmesan Risotto
- Only use arborio rice! This isn’t even debatable. It’s the best rice to give you the creaminess that makes risotto, risotto!
- Don’t skimp on the stirring. Stirring is what breaks down the starch in the rice to make it creamy. You can take short breaks, but don’t go too long without giving it a good stir.
- Use room temperature or warm stock on the stove before adding it to the rice.
- Don’t rush the process. Keep the stove top set at medium. Perfect risotto takes a little time.
- Use a high quality Parmesan cheese, but don’t add it (or any vegetables) until after you take the pot off of the stove
FAQ’s
- What can be used in place of white wine in risotto? While most risotto recipes call for the use of white wine, you can substitute additional stock or water instead.
- How do you store leftover risotto? Leftover risotto can be store in air-tight containers in the refrigerator. Use within 5 days. While there will definitely be texture changes when reheated, risotto can also be frozen for up to 6 months.
Nutrition
