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!
- 2 Cups butternut squash cubed
- 1 teaspoon extra virgin olive oil
- salt and pepper
- 2 cloves garlic minced
- 1 shallot minced
- 1 Tablespoon extra virgin olive oil
- 1 lemon zested
- 1 1/2 Cups Arborio rice
- 1/2 Cup white wine
- 4 Cups vegetable stock *or chicken if not vegetarian
- 1 teaspoon fresh lemon juice
- 2 Tablespoons butter cut into pieces
- 1/2 Cup Parmesan cheese grated
Preheat oven to 425F. Mix the butternut squash and 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.
In a large, deep skillet, or dutch oven, add 1 Tablespoon of olive oil over medium-high heat. Add the garlic and shallot and cook until soft, about 3-4 minutes. Mix in the rice and lemon zest, then add the wine. Cook until the wine is 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 (I used about a 1/2 cup).
Once all the stock is absorbed, remove from heat and stir in the lemon juice, butter, and Parmesan cheese and stir to combine.
Fold in the butternut squash and serve immediately.
** Nutritional information is an estimate and may vary.