Roasted Butternut Squash Risotto Recipe

Introduction

Roasted Butternut Squash Risotto is a comforting autumn dish that combines creamy Arborio rice with sweet, tender roasted squash. This Italian-inspired meal is hearty, flavorful, and perfect for cozy dinners.

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
2. Step 2: In a large saucepan, heat a little olive oil over medium heat and sauté the onion until translucent.
3. Step 3: Add the garlic and Arborio rice, stirring for 1-2 minutes until the rice is lightly toasted.
4. Step 4: Pour in the white wine and cook until it has mostly evaporated.
5. Step 5: Gradually add the vegetable broth one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
6. Step 6: Once the rice is creamy and al dente, stir in the roasted butternut squash and Parmesan cheese.
7. Step 7: Season with salt and pepper to taste, and garnish with fresh sage leaves before serving.

Tips & Variations

• For a vegan version, omit the Parmesan cheese or substitute with a vegan alternative.
• Stir the risotto frequently to achieve the perfect creamy texture.
• You can add a pinch of nutmeg to enhance the flavor of the butternut squash.
• Use homemade vegetable broth for a richer taste.

Storage

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan with a splash of vegetable broth or water to loosen the texture, stirring frequently until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash for this risotto?

Yes, you can substitute butternut squash with other varieties like kabocha or acorn squash, though the flavor and sweetness may vary slightly.

Is white wine necessary in the recipe?

White wine adds acidity and depth, but you can omit it if desired. Simply replace it with an equal amount of extra vegetable broth.

Roasted Butternut Squash Risotto Recipe

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4.5 from 63 reviews

A creamy and comforting roasted butternut squash risotto that combines tender roasted squash, aromatic sautéed onions and garlic, and rich Parmesan cheese for a delicious Italian main course perfect for cozy dinners.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium butternut squash, peeled and diced
• 1 onion, finely chopped
• 2 cloves garlic, minced

Staples

• 1 tablespoon olive oil
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Garnish

• Fresh sage leaves

Instructions

1. Preheat and Roast Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast in the oven for 25-30 minutes, until the squash is tender and slightly caramelized.
2. Sauté Aromatics: In a large saucepan, heat a bit of olive oil over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 4-5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Toast the Rice: Add the Arborio rice to the pan with the onions and garlic. Stir continuously for 1-2 minutes until the rice grains become lightly toasted and coated with oil, which helps build flavor and texture.
4. Deglaze with Wine: Pour in the white wine and stir as it simmers, allowing most of the liquid to evaporate. This step infuses the rice with a subtle acidity and depth.
5. Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time. Stir frequently and only add more broth once the previous ladle has been mostly absorbed. This slow integration cooks the rice evenly and releases its starch, creating a creamy texture over about 18-20 minutes.
6. Incorporate Roasted Squash and Cheese: When the risotto has reached a creamy consistency and the rice is al dente, gently fold in the roasted butternut squash and grated Parmesan cheese. Stir well to combine and allow the cheese to melt fully.
7. Season and Garnish: Taste your risotto and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh sage leaves for an aromatic finish.

Notes

• For a vegan version, omit the Parmesan cheese or substitute it with a vegan cheese alternative or nutritional yeast.
• Stir the risotto frequently during cooking to ensure a creamy texture and prevent sticking.
• This dish can be prepared ahead and reheated; add extra broth or water when reheating to loosen the consistency if it thickens.

Keywords: butternut squash risotto, roasted squash, Italian risotto, creamy risotto recipe, vegetarian main dish, fall recipes, savory risotto