Butternut Squash Risotto Recipe

Introduction

This creamy butternut squash risotto is a comforting and flavorful dish perfect for cozy dinners. Roasted squash adds a natural sweetness that pairs beautifully with creamy Arborio rice and fresh sage. It’s an elegant yet approachable recipe sure to impress.

Ingredients

• 1 cup Arborio rice
• 2 cups butternut squash, cubed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. Step 2: In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic, then sauté until they are soft and translucent, about 5 minutes.
3. Step 3: Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast lightly without browning.
4. Step 4: Pour in the white wine and cook, stirring occasionally, until the liquid is fully absorbed by the rice.
5. Step 5: Begin adding the vegetable broth one cup at a time. Stir frequently and wait until the broth is mostly absorbed before adding the next cup. Continue until the rice is creamy and tender, about 18-20 minutes.
6. Step 6: Gently fold the roasted butternut squash and chopped sage into the risotto.
7. Step 7: Remove the pan from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste, then serve immediately while hot.

Tips & Variations

• For extra creaminess, stir in a splash of heavy cream or additional butter before serving.
• Swap white wine with extra vegetable broth if you prefer a non-alcoholic version.
• Add toasted pine nuts or chopped walnuts on top for added texture and flavor.
• Fresh thyme can be used in place of sage for a different herbal note.

Storage

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water and warm gently on the stove, stirring occasionally to restore creaminess. Risotto does not freeze well as it changes the texture significantly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, you can substitute butternut squash with other sweet winter squashes like kabocha or delicata, but roasting times may vary slightly.

What if I don’t have fresh sage?

Dried sage can be used in a pinch, but add it sparingly as it has a stronger flavor. Alternatively, fresh thyme or rosemary also pair nicely with this risotto.

Butternut Squash Risotto Recipe

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★★★★★

4.9 from 145 reviews

This creamy Butternut Squash Risotto combines tender roasted butternut squash with Arborio rice cooked in a flavorful broth, finished with Parmesan cheese and fresh sage. Perfectly balancing sweet, savory, and aromatic flavors, this comforting dish is ideal for a cozy meal.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop and Roasting
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup Arborio rice
• 2 cups butternut squash, cubed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste

Instructions

1. Roast Butternut Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 25-30 minutes until the squash is tender and slightly caramelized.
2. Sauté Aromatics: Meanwhile, in a large pan, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until they are soft and translucent, which usually takes about 5 minutes.
3. Toast Rice: Add the Arborio rice to the pan with the sautéed onion and garlic. Cook for 1-2 minutes, stirring constantly to lightly toast the rice and coat it with the butter mixture.
4. Deglaze with Wine: Pour in the white wine and cook, stirring frequently, until the wine is fully absorbed by the rice.
5. Add Broth Gradually: Begin adding the vegetable broth one cup at a time, stirring frequently. Allow each addition to be mostly absorbed before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
6. Combine Roasted Squash and Sage: Stir the roasted butternut squash and fresh chopped sage into the risotto, blending their flavors evenly.
7. Finish with Cheese and Seasoning: Remove the pan from heat and stir in the grated Parmesan cheese. Season with additional salt and pepper to taste. Serve the risotto hot for best flavor and texture.

Notes

• Use warm vegetable broth to maintain the cooking temperature while adding liquid.
• Stir frequently to prevent the rice from sticking and to release the starches needed for a creamy texture.
• For a richer flavor, substitute half of the vegetable broth with chicken broth if not vegetarian.
• Add a drizzle of truffle oil for a gourmet twist.
• This risotto is best enjoyed fresh but can be gently reheated with a splash of broth.

Keywords: butternut squash risotto, creamy risotto, roasted butternut squash, vegetarian Italian recipe, Arborio rice dish