Easy Squash Risotto
Risotto is notoriously seen as a complicated dish that requires a lot of effort. This Easy Squash Risotto is simple to make, only requires a few ingredients and you can even make it ahead of time! This simple Easy Squash Risotto is made in under an hour, requires very little stirring, and is a great way to use pantry staples and fall squash. It’s creamy, garlicky, swirled with roasted squash, and finished fresh herbs. Perfect cozy, fall nights as an easy side, any night of the week. Everyone in the house will enjoy this dish.
This is the first official risotto recipe I’ve ever shared on here. I steered away from sharing a risotto recipe because it’s often seen as a complicated dish, but it’s actually one of the yummiest gluten-free sides you can make! This Easy Squash Risotto is easy to make, doesn’t require a ton of stirring or work, and the little amount of work this risotto does take is totally worth it.
Serve this Easy Roasted Squash Risotto with:
What you need for Easy Roasted Squash Risotto:
Squash: you can use acorn, honey-nut, or butternut
Olive oil
Garlic powder
Brown sugar
Italian seasoning
Butter
Arborio rice
Garlic
Broth: either chicken or vegetable broth
Goat cheese
How to make Easy Roasted Squash Risotto:
Preheat your oven to 375ºF. Cut your squash in half and scoop out the seeds. Drizzle your squash with olive oil, and season with brown sugar, Italian seasoning, salt and pepper. Place the squash flesh side down on a baking sheet and transfer to the oven and roast the squash until it’s softened and golden. Scoop the squash out of the skins into a bowl and mash it with a fork.
Meanwhile, heat butter and olive oil in a skillet over medium heat and heat the stock over medium-low heat in a separate pot. Add garlic and rice to the skillet and cook for 4-5 minutes until the rice starts to go translucent. Add 1/2 cup of warmed stock to the rice and stir occasionally until all the liquid has been absorbed by the rice. Continue adding liquid half a cup at a time until it’s absorbed before adding more, stirring occasionally. Once all the stock has been used up, stir in the mashed squash and goat cheese. Season with salt and pepper to taste.
Serve the risotto with extra crumbled goat cheese and chopped sage and enjoy!
Lastly, when you make these Easy Squash Risotto, be sure to leave a comment on Instagram! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
Easy Squash Risotto
Author: ElizabethServings: 4
Ingredients
2 tablespoons butter
2 tablespoons olive oil, divided
1 acorn or honey nut squash
2 teaspoons brown sugar
1/2 teaspoon cayenne
1/2 teaspoon each salt and pepper
2 teaspoons Italian seasoning
2 tablespoons butter
2 cloves garlic, minced
1 cup arborio rice
4 cups vegetable or chicken stock
1/4 cup goat cheese (plus more for garnish)
salt and pepper to taste
sage to garnish
Instructions:
1. Preheat oven to 375ºF. Cut the squash in half and remove the seeds and place on a baking sheet. Drizzle one tablespoon of olive on the squash and season with brown sugar, cayenne, Italian seasoning, salt, and pepper. Bake for 35-40 minutes or until browned and softened.
2. Meanwhile, warm the stock in a pot over low heat. In a separate skillet, melt the butter and remaining olive oil over medium heat.
3. Add the garlic and arborio rice to the melted butter and oil. Let that cook for 5 minutes until the garlic is fragrant and the rice is becoming translucent.
4. Add 1/2 cup of warm broth to the rice. Let the rice absorb the liquid, stirring occasionally. Repeat this process with all of the liquid.
5. Once squash is cooked, scoop the flesh into a bowl and discard the skins. Mash the squash with a fork. Add the mashed squash to the cooked rice.
6. Stir in the goat cheese and season with salt and pepper.
7. Garnish with extra crumbled goat cheese and fresh sage. Serve and enjoy!
