Roasted Butternut Squash and Thyme Risotto
Comforting, creamy, absolutely delicious, and filling, our Roasted Butternut Squash, and Thyme Risotto is the perfect family dinner for a cold autumnal evening.
Servings: 4 people
Calories: 393kcal
Ingredients
- 350 g butternut squash
- 1 tablespoon butter
- ½ tablespoon olive oil
- ½ white onion
- 2 garlic cloves
- 1 tablespoon fresh or dried thyme
- 300 g Carnaroli rice
- 850 ml stock
- 50 g hard cheese vegetarian parmesan
Instructions
- Preheat the oven to 200C or 400F, peel and cut the butternut squash into small cubes.
- Place the butternut squash cubes on a baking tray and drizzle 1-2 tablespoons of olive oil. Add a pinch of salt and roast until tender enough to be cut easily with a fork (30-40 minutes).
- Heat the butter and olive oil on medium heat. Add finely chopped onion, garlic, and thyme and cook until the onion softens.
- Add your Risotto rice and stir until completely coated with the rest of the ingredients. Cook it for a minute or two until it's heated through.
- Lower the heat to low and start adding your stock, one ladle at a time. Add one ladle of stock, stir until absorbed and add another one. Repeat while you keep stirring the rice.
- Halfway through your stock, add the roasted butternut squash. Stir and keep adding the stock one ladle at a time. The butternut squash will melt and combine with the rest of the ingredients giving your dish a beautiful color, aroma, and taste.
- Keep adding the rest of the stock slowly while stirring.
- Last, add the cheese and give your rice the last stir. Season with salt to taste and leave aside for two minutes before serving.
Nutrition
Calories: 393kcal | Carbohydrates: 75g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 1059mg | Potassium: 408mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9858IU | Vitamin C: 20mg | Calcium: 202mg | Iron: 4mg