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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.

Ingredients

Scale

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

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