Roasted Butternut Squash Risotto with Gruyere and Walnuts Recipe

Name: Roasted Butternut Squash Risotto with Gruyere and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Butternut Squash, Cut In Half And Seeds Removed; 3 Tablespoons Olive Oil, Divided; 6 cups Vegetable Broth (or Beef/Chicken Broth); 1 whole Onion, Diced; 2 cloves Garlic, Minced; 1- 1/2 cup Arborio Rice; 1/2 cups Dry White Wine; 1/2 cups Gruyere Cheese; Salt And Pepper, to taste; 1- 1/2 cup Chopped Walnuts, Divided

Servings: persons

1 whole Butternut Squash, Cut In Half And Seeds Removed
3 Tablespoons Olive Oil, Divided
6 cups Vegetable Broth (or Beef/Chicken Broth)
1 whole Onion, Diced
2 cloves Garlic, Minced
1- 1/2 cup Arborio Rice
1/2 cups Dry White Wine
1/2 cups Gruyere Cheese
Salt And Pepper, to taste
1- 1/2 cup Chopped Walnuts, Divided

1
Preheat your oven to 350 degrees F and prepare squash for roasting.
2
Drizzle 1 tablespoon of olive oil over the squash and cook for 1 hour.
3
Once cooked, remove the cooked squash from its skin and mash or puree (depending on your preferred texture).
4
Heat broth over medium heat.
5
Sautee diced onion and minced garlic over medium heat in 1 tablespoon of olive oil for 5 minutes or until translucent.
6
Add arborio rice and remaining 1 tablespoon of olive oil and cook in the pan for 2 minutes.
7
Add broth 1 cup at a time, stirring often, until all liquids have absorbed.
8
After all the broth has been added, add dry white wine.
9
After this is absorbed, remove from the heat and fold in shredded Gruyere cheese and the roasted squash.
10
Salt and pepper to taste.
11
Fold in 1 cup walnuts.
12
Serve, garnishing with remaining 1/2 cup chopped walnuts.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole Butternut Squash, Cut In Half And Seeds Removed, 3 Tablespoons Olive Oil, Divided, 6 cups Vegetable Broth (or Beef/Chicken Broth), 1 whole Onion, Diced, and more.

Yes, Roasted Butternut Squash Risotto with Gruyere and Walnuts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash Risotto with Gruyere and Walnuts

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