Print

Crepe Noodle Nests with Fresh Berries

Print Recipe

A velvety, comforting risotto made with tender roasted butternut squash, arborio rice, and a touch of Parmesan, finished with fresh herbs—perfect for a cozy fall or winter meal.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine (optional)
  • 4 cups vegetable broth, warm
  • 2 cups butternut squash, peeled and cubed
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • Optional: 1/4 tsp nutmeg for warmth

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash with a drizzle of olive oil, salt, and pepper. Roast for 25–30 minutes, until soft and golden.
  2. In a large saucepan, heat olive oil and butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in garlic and arborio rice, cooking for 1–2 minutes to lightly toast the grains.
  4. Pour in the white wine and stir until absorbed.
  5. Add warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next.
  6. Continue stirring and adding broth for 18–20 minutes, until rice is tender and creamy.
  7. Stir in roasted butternut squash, Parmesan, and parsley. Season with salt, pepper, and nutmeg if using.
  8. Serve warm, garnished with extra herbs and cheese if desired.

Notes

  • Can substitute sweet potato for butternut squash if preferred.
  • For a creamier texture, mash a portion of the roasted squash before adding.
  • Use vegetable stock to keep it vegetarian; opt for mushroom stock for deeper flavor.

Nutrition

Keywords: butternut squash risotto, creamy risotto, vegetarian risotto, fall comfort food, parmesan risotto

Find it online: https://epicrecipebox.com/crepe-noodle-nests-with-fresh-berries-2/