Lemon Risotto with Roasted Butternut Squash
Lemon Risotto with Roasted Butternut Squash combines the lemony, cheesy flavor of traditional risotto with the sweet, nutty flavor of butternut squash. This creamy, comforting side dish recipe will impress your loved ones and satisfy your tastebuds!
Servings: 8 servings
Calories: 253kcal
Ingredients
Roasted Butternut Squash
- 1 butternut squash (peeled and cut into 1/2-inch cubes, about 2 cups)
- 1 tablespoon extra virgin olive oil
- salt
- pepper
Lemon Risotto
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic (minced)
- 1 shallot (finely diced)
- 1 1/2 cups Arborio rice
- 1 teaspoon lemon zest (from one lemon)
- 1/2 cup white wine (see notes)
- 4 cups vegetable stock (or chicken stock, room temperature or warmed on stove)
- 2 tablespoons butter (cut into pieces)
- 1 teaspoon lemon juice (freshly squeezed)
- 1/2 cup Parmesan cheese
Instructions
Roasted Butternut Squash
- Preheat oven to 425°F.
- Spread the butternut squash out onto a baking sheet. Drizzle with the olive oil and season with salt and pepper.1 butternut squash, 1 tablespoon extra virgin olive oil, salt, pepper
- Transfer the baking sheet to the oven and roast, tossing halfway, until just caramelized, about 20 minutes.
Lemon Risotto
- While the butternut squash is roasting, heat the olive oil for the risotto in a large, deep skillet, or dutch oven over medium heat.1 tablespoon extra virgin olive oil
- Add the garlic and shallot and cook until soft, about 2-3 minutes.2 cloves garlic, 1 shallot
- Mix in the rice and cook, stirring for a minute or two, to lightly toast the rice.1 1/2 cups Arborio rice
- Add the lemon zest and the white wine. Cook, stirring, until the wine is fully absorbed.1 teaspoon lemon zest, 1/2 cup white wine
- Add 3 cups of the stock one cup at a time, letting each cup absorb fully before adding the next, stirring very frequently.4 cups vegetable stock
- Then, add the last cup of stock 1/4 cup at a time until the rice is cooked as desired. The rice should be al dente.
- Once all of the stock is absorbed, remove the pot from the heat and stir in the butter, lemon juice and Parmesan cheese.2 tablespoons butter, 1/2 cup Parmesan cheese, 1 teaspoon lemon juice
- Gently fold in the roasted butternut squash.
- Garnish with shaved Parmesan cheese and/or fresh thyme, if desired. Serve immediately.
Video
Notes
Tips and Techniques
- Only use Arborio rice! It’s the best rice to give you the creaminess that makes risotto, risotto!
- Don’t slack 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 the 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 until after you take the pot off of the stove.
- Store leftover risotto in airtight containers in the refrigerator. Consume within 5 days.
- Freeze risotto for up to 6 months, though there may be texture changes once thawed and reheated.
Nutrition
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