Lemon Parmesan Risotto with Roasted Butternut Squash
This Lemon Parmesan Risotto recipe will definitely satisfy your taste buds! Lemon adds a burst of fresh zestiness, while the addition of roasted butternut squash on top adds sweet, nutty flavor.
Servings: 8 servings
- 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
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.
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
** Nutritional information is an estimate and may vary.
- 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.
Serving: 1serving | Calories: 253kcal | Carbohydrates: 37g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 719mg | Potassium: 176mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4107IU | Vitamin C: 9mg | Calcium: 94mg | Iron: 2mg