Roasted Butternut Squash Risotto With Feta
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If you’re feeling a little fancy or romantic, this Roasted Butternut Squash Risotto With Feta is the perfect, easy dinner for you! It has Date Night written all over it. Since it only takes 30 minutes though, it makes a deliciously quick weekday meal for the whole family as well!
What you’ll love about this Vegetarian Butternut Squash Risotto
Fast. By using pre-cubed butternut squash, this recipe is able to come together in just about 30 minutes.
Easy. This recipe is surprisingly easy to make, but it is a very hands-on recipe. You need to be stirring the risotto frequently, so this would be a good recipe to make sure your kids are entertained by someone or something else for!
Healthy. This butternut squash risotto recipe is healthier than your classic risotto recipe, as it uses less butter and cheese and it incorporates 2 cups of butternut squash.
Flavorful. Be prepared for your tastebuds to be delighted! This risotto has a lovely zing to it from the white wine and the feta.
Butternut Squash Risotto Recipe Ingredients
Butternut squash. I use pre-cubed butternut squash to save time and make my life easier! Feel free to use an actual butternut squash though – the recipe will just take longer.
Butter. The butter helps this dish get a creamy texture. You can substitute 2-3 tablespoons olive oil instead if you’d like, but the risotto won’t turn out as creamy.
Onion. You’ll need one small yellow or white onion for this recipe.
Arborio rice. This is the rice used in traditional risotto.
White wine. This is key to the risotto as it adds that nice zing to it! If you don’t want to use wine, you can use a squeeze of lemon juice instead and you’ll need to add more vegetable broth as well to substitute for the wine.
Vegetable broth. This is what the risotto cooks in and adds to the flavor.
Feta cheese. I like to roast the feta cheese towards the end of the butternut squash roasting because it brings out such a great flavor. The feta cheese is key to bringing some boldness to this recipe.
How to Make This Roasted Butternut Squash Risotto With Feta
STEP 1
Line a baking sheet with parchment paper and pour cubed butternut squash on top. Add 1 tablespoon of avocado oil and a little bit of sea salt and black pepper to taste. Toss until squash is coated in oil and cook in the oven for 20-25 minutes until squash is easily pierced with a fork. During the last 5 minutes, add the feta cheese to the baking sheet to bake it slightly.
STEP 2
Meanwhile, cook the risotto. Start by heating butter in a large pot over medium heat. Add the onion and saute until translucent, about 2-3 minutes. Next, add the arborio rice and stir to coat the rice in oil for about a minute or so. Then, add the white wine and stir until the wine has been absorbed. Add 1 cup vegetable broth to the rice and stir frequently until the liquid has mostly absorbed. Continue adding broth, 1 cup at a time, until it has been absorbed. The whole process will take about 20 minutes.
STEP 3
When the butternut squash is done baking, transfer the squash and feta to a high-speed blender or food processor and add ¼ cup water or vegetable broth. Blend until smooth and then transfer it to the risotto. Stir well to mix it in and serve.
What Goes Well With Roasted Butternut Squash Risotto?
– Warm multigrain bread loaf with butter
– A fresh salad, like my Supermom Eats’ Go-To Salad from my ebook.
– Steamed broccoli
Roasted Butternut Squash Risotto FAQs
What protein goes with butternut squash risotto?
Roasted chickpeas go great on top of the risotto!
What if I have leftover butternut squash?
No problem! You can try making my Curried Butternut Squash and Pear Soup or Healthy Mac and Cheese.
What if I don’t want to use/don’t have white wine? Can I use something else instead?
The white wine gives the risotto a tangy acidic flavor that is so delicious! You can replace the white wine with a squeeze of lemon juice and add more if needed as you taste test. You’ll need to add more vegetable broth as well, to replace the liquid from the white wine.
Can this Butternut Squash Risotto be made vegan?
Yes! You can replace the butter with olive oil or vegan butter and replace the feta with a vegan alternative. You could omit the feta entirely and the dish would still be yummy, however, the feta does add an important zing and boldness to the dish!
More Yummy Squash Recipes to Try!
Curried Butternut Squash and Pear Soup
30-Minute Skillet Pumpkin Spinach Lasagna
Sheet-Pan Gnocchi with Pumpkin Pasta Sauce
Roasted Butternut Squash Risotto With Feta
Ingredients
- 2 cups butternut squash cubed, (I use pre-cubed butternut squash to save time!)
- 1 tablespoon avocado oil, (or preferred cooking oil)
- 3 tablespoons butter, (or sub 2-3 tablespoons olive oil)
- 1 small onion diced
- 1 ½ cups arborio rice
- ½ cup white wine
- 4 cups vegetable broth
- 1 cup feta cheese
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper and pour cubed butternut squash on top. Add 1 tablespoon of avocado oil and a little bit of sea salt and black pepper to taste. Toss until squash is coated in oil and cook in the oven for 20-25 minutes until squash is easily pierced with a fork. During the last 5 minutes, add the feta cheese to the baking sheet to bake it slightly.
- Meanwhile, cook the risotto. Start by heating butter in a large pot over medium heat. Add the onion and saute until translucent, about 2-3 minutes.
- Add the arborio rice and stir to coat the rice in oil for about a minute or so.
- Add the white wine and stir until the wine has mostly been absorbed.
- Next, add 1 cup vegetable broth to the rice and stir frequently until the liquid has mostly been absorbed.
- Continue adding broth, 1 cup at a time, until it has absorbed. The whole process will take about 20 minutes.
- When the butternut squash is done baking, transfer the squash and feta to a high-speed blender or food processor and add ¼ cup water or vegetable broth. Blend until smooth and then transfer it to the risotto. Stir well to mix it in and serve.