Roasted Square Risotto

The perfect vegetarian holiday recipe

Roasted Squash Risotto

The holidays are here and it’s time to indulge! This creamy comfort dish is the perfect side or main for your holiday entertaining. Full of fiber and powerhouse nutrients such as beta-carotene and vitamin C, the addition of Butternut Squash takes this dish to the next level. Have leftovers? No problem. Try heating on the stove and adding to a wrap for a delicious grab and go snack.


2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon butter

1 medium onion, finely chopped

2 cloves garlic, minced

1.5 cup Arborio rice

1/2 cup brandy

4 cups vegetable stock

1/2 cup Parmigiano-Reggiano cheese, shredded + divided

1 medium butternut squash, peeled and cubed

2 Tablespoons honey

Sprinkle of cinnamon

Fresh herbs (thyme or sage are best)



Preheat oven to 425F.

Place cubed butternut squash into a large bowl. Drizzle honey over top and mix, evenly coating each cube. Sprinkle cinnamon and mix again. Add squash to a baking tray and bake until tender, about 25-30 minutes.

While the squash bakes heat oil and butter in a large pot on medium heat. Add onions and cook for about 3 minutes. Add garlic and continue to cook for another minute. Add rice to the pot and stir, coating the rice. Allow rice to cook for about 3 minutes, stirring often. Add the brandy and continue to stir for another minute. Continuing to stir, slowly begin to add the vegetable stock 1 cup at a time. As the liquid begins to cook down, add another cup of liquid. Continue this process until all liquid is combined. Be sure to keep stirring as it will easily burn. This whole process should take about 15 minutes. Once all the liquid is absorbed remove from heat and stir in half of the Parmigiano-Reggiano.

Once squash is soft, remove from the oven and allow to cool slightly. Reduce oven heat to 350F. Take 1/4 of the cubed squash and put aside. Using a blender or hand processor, blend the remaining squash into a purée (if too thick, add a couple of Tablespoons of non-dairy milk, a little at a time) Fold purée into the risotto mixture and add to a large baking dish. Mix in cubed squash that you put aside and top with the remaining Parmigiano-Reggiano. Bake uncovered for 15 minutes. Top with fresh herbs.

Serve immediately.


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