Go Back
+ servings

Roasted Butternut Squash Risotto Recipe

Course Entree
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 572kcal
Author Florentina


  • 3 tbsp olive oil
  • 1 medium size butternut squash
  • 1 organic lemon zested and juiced
  • 1 cup baby arugula -organic
  • 1 tsp extra virgin olive oil
  • 1 pinch sea salt -to taste
  • freshly cracked black pepper to taste
  • 5-6 cup vegetable stock (hot and low sodium)
  • 1 1/2 cup carnarolli risotto rice
  • 1/2 leek -sliced and rinsed well
  • 1/4 cup nutritional yeast
  • 1/3 cup pine nuts -toasted


  • Preheat your oven to 450”F. Peel the butternut squash, discard the seeds and cut the flesh into 1 inch cubes. Toss with 1 teaspoon of olive oil, a good pinch of sea salt and black pepper. Spread them on a baking sheet in a single layer and roast in the preheated oven for 15 minutes. Gently flip them over and roast an additional 15 minutes until golden brown and cooked through.
  • Meanwhile in a large skillet heat up 2 tbsp of the oliv eoil and saute the leeks with a pinch of sea salt until translucent. Stir in the rice to and start adding the hot stock, a ladle at a time, just enough to cover the grains of rice. Keep the rice cooking at a gentle simmer while adding the hot stock and stirring often. Repeat until the rice is cooked through but still al dente. ( about the 25-30 minutes) 
  • Take 3/4 c of the roasted butternut squash cubes and roughly mash them with a fork. Add them to the pan with the risotto, nutritional yeast, lemon zest, half of the lemon juice and a drizzle of olive oil. Stir well until everything is incorporated. Adjust seasonings to your taste with sea salt and more lemon juice. Stir in the arugula (reserving a few leaves for garnish ) and cover with a lid. Let sit for a couple of minutes before serving with the remaining butternut squash on top and garnished with a few arugula leaves. Sprinkle with the pine nuts.


Calories: 572kcal | Carbohydrates: 91g | Protein: 10g | Fat: 20g | Saturated Fat: 2g | Sodium: 1197mg | Potassium: 914mg | Fiber: 7g | Sugar: 8g | Vitamin A: 20860IU | Vitamin C: 55.8mg | Calcium: 112mg | Iron: 5.8mg