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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.

Ingredients

Scale

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

Find it online: https://cheframi.com/butternut-squash-risotto-recipe/