Meatless Friday: Roasted Garlic and Butternut Squash Risotto

For Meatless Friday, Elizabeth Varga shares a delicious fall risotto recipe without any of the dairy! Download our printable recipe card.

Plain risotto is good, but risotto with a few savory additions is downright delicious.

This risotto features soft, subtly sweet, butterscotch flavor of butternut squash and the mild, sweet flavor of roasted garlic. A fabulous combination that results in a rich flavor AND an ultra creamy risotto, without any of the dairy!

Many risotto recipes have cheese, but you don't need any cheese to make a great risotto! In this recipe, the butternut squash and soft roasted garlic help develop that ultra creamy texture that makes a good risotto.

Roasted Garlic and Butternut Squash Risotto

Makes 4 servings

Ingredients:

• 2 Heads Garlic 
• 4 ½ Cups Vegetable Broth
• 1 Small Butternut Squash or ½ Large (about 1 pound) peeled and cubed into ¼" pieces
• 2 Medium Shallots thinly sliced
• ⅓ Cup Dry White Wine like pinot grigio or sauvignon blanc
• 1 Cup Arborio Rice
• 1 Teaspoon Minced Fresh Sage plus a few whole leaves for topping if desired
• 1 Teaspoon Salt to taste
• ¼ Teaspoon Pepper to taste

Directions:

• Roast the garlic. If you have roasted garlic on hand, skip this step. Preheat the oven to 400°F. Wrap garlic in aluminum foil. Roast for 30-40 minutes until the garlic is soft. When cool enough to handle, remove the cloves.
• Heat the broth. Add the broth to a small saucepan and heat on low. Keep warm throughout the process.
• Make the risotto. Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons vegetable broth and stir in the shallots. Cook 1 minute.
• Add the roasted garlic and butternut squash to the pot along with another 2-4 tablespoons broth. Cook 6-8 minutes, adding broth as necessary to prevent sticking.
• Add the rice, sage, salt, and pepper to the pot and stir to coat. Cook 2 minutes.
• When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
• Add ½ cup of broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• Taste and season with additional salt and pepper if desired. Spoon into bowls, top with fresh sage, and enjoy!

For ingredient substitutions, nutrition information, and more, visit AtElizabethsTable.com.