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Roasted Butternut Squash and Tomato Risotto Recipe

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4 from 12 reviews

A comforting and flavorful roasted butternut squash and tomato risotto, featuring caramelized squash cubes and sweet roasted tomatoes gently simmered with arborio rice in a savory passata and stock mixture, enriched with garlic, onion, fresh herbs, and finished with parmesan cheese for a creamy, satisfying meal.

Ingredients

Roasted Vegetables

  • 500g/17.5oz butternut squash, peeled and cubed
  • 300g/10.5oz fresh cherry or grape tomatoes, halved
  • 1 teaspoon paprika
  • Pinch of sea salt
  • Cooking oil spray

Risotto Base

  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 1 cup (180g) arborio rice
  • 1.5 cups (360ml) passata (or crushed tomatoes)
  • 1 teaspoon chopped basil
  • 2 cups (480ml) chicken or vegetable stock, hot
  • Cooking oil spray
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish

To Serve

  • 60g/2oz parmesan cheese (or a hard Italian style cheese)

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (400°F, gas mark 6) to prepare for roasting the vegetables.
  2. Prepare Vegetables: Toss the peeled and cubed butternut squash with paprika, then place it along with the halved cherry or grape tomatoes onto a parchment-lined baking tray.
  3. Season and Roast: Spray the vegetables evenly with cooking oil spray, season with salt and black pepper, and roast in the oven for 25-30 minutes until the squash is caramelized but still slightly firm, and the tomatoes are softened.
  4. Mix Passata and Stock: In a large jug, combine the passata, hot chicken or vegetable stock, and chopped basil, setting it aside for later use.
  5. Sauté Aromatics: Spray a large frying pan with cooking oil and heat over medium-high. Add finely diced onion and crushed garlic, sautéing until softened, adding a splash of water if necessary to prevent sticking.
  6. Add Arborio Rice: Stir in the arborio rice to the softened onion and garlic, mixing well to coat the grains.
  7. Begin Adding Liquid: Gradually add the passata and stock mixture in small ladles, stirring constantly and scraping the bottom to prevent sticking as the liquid is absorbed. Continue this process until about half of the passata/stock mixture is used.
  8. Add Roasted Vegetables: Incorporate the roasted tomatoes and butternut squash into the pan with the rice, then add the remaining passata and stock mixture, stirring well to combine. Cook until the rice is al dente with a slight bite.
  9. Season and Garnish: Taste and adjust seasoning with salt and black pepper. Stir in half of the parmesan cheese if using, and sprinkle freshly chopped parsley on top.
  10. Serve: Divide the risotto among plates, topping each serving with the remaining parmesan cheese if desired. Enjoy your creamy and flavorful roasted butternut squash and tomato risotto!

Notes

  • Use vegetable stock for a vegetarian version.
  • For a vegan option, omit parmesan or substitute with nutritional yeast or vegan cheese.
  • Adjust the amount of paprika to taste for a subtle smoky flavor.
  • Serve immediately as risotto thickens and firms upon standing.
  • Roasting the vegetables enhances their sweetness and adds depth of flavor to the risotto.

Find it online: https://lauracooks.com/roasted-butternut-squash-and-tomato-risotto-recipe/