Butternut Squash Risotto Recipe

Introduction

This creamy butternut squash risotto is a comforting dish that perfectly balances savory flavors with a hint of sweetness from roasted squash. It’s an elegant yet approachable meal that’s ideal for cozy dinners or special occasions.

Ingredients

• 1 cup Arborio rice
• 2 cups diced butternut squash
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 6 fresh sage leaves, chopped
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25–30 minutes, until tender and lightly caramelized.
2. Step 2: While the squash roasts, heat the vegetable broth in a saucepan over low heat to keep it warm.
3. Step 3: In a large pan, heat the remaining olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Step 4: Stir in the Arborio rice, coating each grain with the oil and onions. Cook for 2 minutes, stirring constantly.
5. Step 5: Begin adding the warm vegetable broth one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue this process for about 20 minutes, until the rice is creamy and al dente.
6. Step 6: Gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped sage. Mix until well combined and heated through.
7. Step 7: Serve the risotto hot, with extra olive oil or Parmesan cheese on top if desired.

Tips & Variations

• For a richer flavor, substitute part of the vegetable broth with a splash of white wine before adding the broth.
• You can add toasted pine nuts or walnuts on top for a delightful crunch and extra texture.
• For a vegan version, omit the Parmesan and use nutritional yeast or a plant-based cheese alternative.
• Make sure to keep stirring the risotto while adding broth to achieve a creamy, smooth texture.

Storage

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of broth or water to loosen the texture. Avoid microwaving without adding liquid, as it can dry out.

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 varieties like kabocha or acorn squash. Roasting times may vary slightly, so check for tenderness before adding them to the risotto.

Is Arborio rice essential for risotto?

Arborio rice is preferred because of its high starch content, which creates the creamy texture typical of risotto. You can use other short-grain rice types like Carnaroli or Vialone Nano for similar results, but long-grain rice won’t work well.

Butternut Squash Risotto Recipe

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4.5 from 90 reviews

A creamy and comforting Italian classic, Butternut Squash Risotto features tender roasted butternut squash combined with creamy Arborio rice cooked to perfection in warm vegetable broth, enriched with Parmesan cheese and aromatic sage leaves. This hearty main dish is perfect for cozy dinners and showcases a beautiful balance of flavors and textures.

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

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup Arborio rice
• 2 cups diced butternut squash
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 6 fresh sage leaves, chopped
• Salt and pepper to taste

Instructions

1. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
2. Keep Broth Warm: In a saucepan, heat the vegetable broth over low heat to keep it warm throughout the risotto cooking process.
3. Sauté Aromatics: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Toast the Rice: Add Arborio rice to the pan and stir for 2 minutes, ensuring each grain is coated with olive oil for even cooking.
5. Cook the Risotto: Gradually add the warm vegetable broth one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue this process for about 20 minutes until the rice is creamy and al dente.
6. Combine Ingredients: Gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped sage leaves. Stir until well combined and creamy.
7. Serve: Serve the risotto hot, topped with extra olive oil or Parmesan cheese if desired for added richness.

Notes

• Use warm broth throughout the cooking process to ensure even absorption and a creamy texture.
• Stir continuously to prevent the rice from sticking and to release the starch for a creamy risotto.
• Feel free to substitute Parmesan with a vegetarian hard cheese if preferred.
• This recipe can be made vegan by omitting Parmesan or using a vegan cheese alternative.
• Fresh sage adds an aromatic touch, but thyme can be substituted if unavailable.

Keywords: Butternut Squash Risotto, Italian Risotto, Vegetarian Risotto, Autumn Recipes, Creamy Risotto, Roasted Butternut Squash