Creamy and flavorful risotto made with roasted garlic and butternut squash, perfect as a comforting vegetarian main or elegant side dish.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and place on the baking sheet. Roast for 35-40 minutes, until squash is tender and garlic is soft.
In a large saucepan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the Arborio rice and cook, stirring constantly, for 1-2 minutes until the edges of the rice become translucent.
Pour in the white wine and stir until fully absorbed.
Add warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue until the rice is creamy and cooked al dente, about 18-20 minutes.
While the risotto cooks, squeeze the roasted garlic out of its skins and mash with a fork. Mash half of the roasted butternut squash cubes.
Stir in the mashed squash and garlic into the risotto, then fold in the remaining squash cubes and Parmesan cheese. Season with salt and pepper to taste.
Serve hot, garnished with fresh thyme leaves if desired.

Use freshly grated Parmesan for the best flavor.
For a vegan version, use vegan butter and omit the Parmesan or use a plant-based substitute.
You can make this ahead by roasting the squash and garlic in advance.