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A serving of creamy roasted butternut squash risotto in a white bowl.

Quick way to grow 4-Ingredient Creamy Roasted Butternut Squash Risotto

This creamy roasted butternut squash risotto is a quick and easy dish made with just four ingredients. It's perfect for a weeknight meal and delivers a rich, comforting flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash
  • 1.5 cups Arborio rice
  • 4 cups vegetable broth
  • 0.5 cup Parmesan cheese grated

Equipment

  • oven
  • baking sheet
  • large saucepan
  • ladle

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare the butternut squash by peeling, deseeding, and cubing it.
  2. Toss the squash with a drizzle of olive oil, salt, and pepper, then roast for 20-25 minutes until tender and slightly caramelized.
Cooking the Risotto
  1. In a large saucepan, heat a tablespoon of olive oil over medium heat, then add the Arborio rice and stir for 2 minutes until translucent.
  2. Gradually add the warm vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  3. Once the risotto is creamy and the rice is al dente, about 20-25 minutes, stir in the roasted butternut squash and grated Parmesan cheese.
  4. Season with salt and pepper to taste, and serve immediately.

Notes

For an extra touch of flavor, you can add a pinch of nutmeg to the roasted squash or garnish with fresh sage leaves.