Roasted Butternut Squash Risotto With Feta
This Roasted Butternut Squash Risotto With Feta is a comforting, fall dish that feels a little fancy! Perfect for Date Night or a quick weekday family meal!
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.
Notes
Top with finely diced fresh sage leaves or parsley. Serve with a warm bread loaf and a side salad.
Add some protein: This risotto is delicious with some roasted chickpeas on top! I roast mine while the butternut squash is roasting as they take roughly the same amount of time to roast.
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