Go Back

Roasted Butternut Squash Risotto with Sugared Walnuts

A creamy and flavorful risotto with roasted butternut squash and a sweet-savory walnut topping, emphasizing texture and flavor balance.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Sugared Walnuts
  • 1/2 cup coarsely chopped walnuts
  • 1 tablespoon butter, melted
  • 1 teaspoon brown sugar
  • 1/8 teaspoon freshly ground black pepper
Risotto Base
  • 2 cups cubed peeled butternut squash 1/2-inch cubes
  • 1 tablespoon olive oil
  • 2 teaspoons minced fresh garlic
  • 4 cups fat-free, lower-sodium chicken broth
  • 1/2 cup water
  • 1/4 cup pancetta, finely chopped or bacon
  • 1 cup finely chopped onion
  • 1 1/4 cups uncooked Arborio rice
  • 1/2 cup chardonnay
  • 2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup shaved Parmigiano-Reggiano cheese

Method
 

Preparation of Sugared Walnuts
  1. Preheat oven to 400 degrees.
  2. Arrange walnuts in a single layer on a jelly-roll pan and bake for 5 minutes until toasted, stirring twice.
  3. Drizzle melted butter over warm nuts, sprinkle with brown sugar and black pepper, and toss to coat.
Preparation of Butternut Squash
  1. Toss butternut squash with olive oil and arrange in a single layer on a jelly-roll pan.
  2. Bake for 15 minutes until just tender; then stir in garlic and set aside.
Cooking Risotto
  1. In a saucepan, bring chicken broth and water to a simmer.
  2. In a large saucepan over medium heat, cook pancetta until browned, about 5 minutes.
  3. Add onion and cook for 3 minutes until tender.
  4. Stir in rice and cook for 2 minutes, then add chardonnay and cook for 1 minute until nearly absorbed.
  5. Gradually stir in broth mixture, 1/2 cup at a time, stirring until absorbed each time (about 20 minutes total).
  6. Stir in the squash, thyme, salt, and pepper.
  7. Top with cheese and sugared walnuts before serving.

Notes

Use consistent portioning for predictable texture across servings. Store components in a way that preserves contrast and freshness.