Parmesan Lemon Risotto Recipe with Roasted Butternut Squash

This Parmesan Lemon Risotto recipe will definitely satisfy your taste buds!  The addition of roasted butternut squash just makes it all that much better!

Parmesan Lemon Risotto

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Parmesan Lemon Risotto

I pretty much love anything with cheese and being that I’m Italian, it would be odd if I didn’t love risotto as much as I do!  I’ve never had a risotto I didn’t like, but this Parmesan Lemon Risotto recipe I just put together, is my current favorite…ever.

I started off planning to make a butternut squash risotto, then somehow decided it would be a Parmesan Lemon risotto instead.  Finally, I decided at the last minute to cube and roast the squash (that I had bought to make risotto with anyway!) and mix it into my Parmesan Lemon Risotto (yes, I am your typical mind-changing female).

Parmesan Lemon Risotto Recipe

I was a little worried it wasn’t going to work out.  I really had no idea it was going to turn out amazing, but it did!  Not gonna lie…I didn’t share. I didn’t even tell anyone I made it – ha!

Parmesan Lemon Risotto Recipe

In my recipe post for Pumpkin Risotto, I mentioned how risotto has this reputation of being difficult to make.  It’s intimidating, I get it.  I was there too.  But, I can honestly tell you – it’s not hard!  Just be sure to use arborio rice and be prepared to stir, stir, and stir some more.

I was literally stirring with one hand, cleaning up the mess I had made with the other, and trying to feed the baby bits of turkey and cheese all at once and mine still turned out just fine!  You can do it!

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Obviously, this Parmesan Lemon Risotto Recipe with Roasted Butternut Squash is delicious on its own, but I think it would be a great side dish as well.  I’m planning to serve it at Thanksgiving this year!

Have you been afraid to make your own risotto?  If so, don’t be!  Give this recipe a try!  I think you’ll be surprised….and full!

Enjoy!

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Parmesan Lemon Risotto Recipe with Roasted Butternut Squash
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Servings
4 servings
Servings
4 servings
Parmesan Lemon Risotto Recipe with Roasted Butternut Squash
Yum
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 425F. Mix the butternut squash and olive oil in a small bowl and season with salt and pepper. Spread onto a baking sheet and roast until just caramelized, about 30 minutes.
  2. In a large, deep skillet, or dutch oven, add 1 Tablespoon of olive oil over medium-high heat. Add the garlic and shallot and cook until soft, about 3-4 minutes. Mix in the rice and lemon zest, then add the wine. Cook until the wine is absorbed.
  3. Add 3 cups of the stock in one cup at a time, letting each cup absorb fully before adding the next, then add the last cup of stock 1/4 Cup at a time until rice is cooked as desired (I used about a 1/2 cup).
  4. Once all the stock is absorbed, remove from heat and stir in the lemon juice, butter, and Parmesan cheese and stir to combine.
  5. Fold in the butternut squash and serve immediately.
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