Risotto Cremoso Al Parmigiano Con Zucca Arrosto (creamy Parmesan Risotto With Roasted Butternut Squash)

Risotto Cremoso al Parmigiano con Zucca Arrosto, or Creamy Parmesan Risotto with Roasted Butternut Squash, is a classic dish from the Mantuan cuisine, known for its rich and creamy texture combined with the sweetness of roasted butternut squash.

Vegetarian Main Course Mantuan Risotto Parmesan Butternut Squash Creamy Mantuan Cuisine
Risotto Cremoso Al Parmigiano Con Zucca Arrosto (creamy Parmesan Risotto With Roasted Butternut Squash)

Ingredients

  • 1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 2 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 6 cups chicken or vegetable broth
  • 1 small onion, finely chopped
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat the oven to 400°F (200°C). Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
  2. In a saucepan, heat the broth over low heat. In a separate large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 3 minutes.
  3. Add the Arborio rice to the saucepan with the onion and cook, stirring constantly, for 2 minutes. Pour in the white wine and cook, stirring, until the wine is absorbed.
  4. Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly and allowing each addition of broth to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 20 minutes.
  5. Stir in the grated Parmigiano-Reggiano cheese and butter until melted and creamy. Gently fold in the roasted butternut squash and chopped parsley. Season with salt and pepper to taste.
  6. Divide the risotto into serving bowls, garnish with additional Parmesan and parsley if desired, and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
10g
Fat
15g

Supplies

Baking sheet Saucepan Large saucepan

Tools

Knife Cutting board Wooden spoon Baking paper

Serving suggestions

Serving suggestions: Pair with a crisp white wine, such as Pinot Grigio, and a side of mixed green salad.

Tips & tricks

Tips: Be patient when adding the broth to the rice, as this slow process is essential for achieving the creamy texture of the risotto.

Cost

$15