Roasted Butternut Squash Risotto Recipe

Introduction

This roasted butternut squash risotto is a creamy and comforting dish perfect for autumn evenings. The sweetness of roasted squash pairs beautifully with the rich Parmesan and fragrant sage, creating a deliciously balanced meal that’s simple to prepare.

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).
2. Step 2: Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
3. Step 3: In a large saucepan, heat a bit of olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
4. Step 4: Add the minced garlic and Arborio rice to the pan. Stir continuously for 1-2 minutes until the rice is lightly toasted.
5. Step 5: Pour in the white wine and cook, stirring occasionally, until it has mostly evaporated.
6. Step 6: Gradually add the vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
7. Step 7: When the rice is creamy and just tender (al dente), fold in the roasted butternut squash and grated Parmesan cheese.
8. Step 8: Adjust seasoning with salt and pepper. Garnish with fresh sage leaves before serving.

Tips & Variations

• For a richer flavor, use homemade vegetable broth or add a splash of cream at the end.
• Swap Parmesan for Pecorino Romano for a sharper taste.
• Toast the sage leaves in a little olive oil until crisp and use as garnish for added texture.
• Make it vegan by omitting the cheese and adding nutritional yeast instead.

Storage

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to restore creaminess. Risotto does not freeze well as the texture changes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of squash for this risotto?

Yes, you can substitute butternut squash with other sweet winter squash varieties like kabocha or acorn squash. Adjust roasting time as needed based on the squash type.

How do I know when the risotto is done?

The risotto is ready when the rice grains are tender but still have a slight bite (al dente), and the texture is creamy but not soupy. Stir frequently to achieve the perfect consistency.

Roasted Butternut Squash Risotto Recipe

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★★★★★

4.9 from 145 reviews

This Roasted Butternut Squash Risotto is a creamy, comforting Italian-inspired dish featuring tender roasted butternut squash combined with Arborio rice cooked slowly in vegetable broth and white wine. Enhanced with Parmesan cheese and fresh sage, it’s perfect for a cozy meal that highlights seasonal flavors.

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

Ingredients

Scale 1x2x3x

Roasted Butternut Squash

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste

Risotto

• 1 tablespoon olive oil (for sautéing)
• 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. Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
2. Roast squash: Toss the diced butternut squash with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the preheated oven for 25-30 minutes until tender and lightly caramelized.
3. Sauté onion: In a large saucepan, heat olive oil over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 4-5 minutes, stirring occasionally.
4. Add garlic and rice: Stir in the minced garlic and Arborio rice. Cook for 1-2 minutes until the rice is lightly toasted and coated with oil.
5. Deglaze with wine: Pour in the white wine and cook, stirring frequently, until most of the liquid has evaporated.
6. Cook risotto: Gradually add the vegetable broth one ladle at a time, stirring constantly. Wait until most of the broth is absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked al dente, which should take about 18-20 minutes.
7. Combine squash and cheese: Once the risotto is ready, gently fold in the roasted butternut squash and grated Parmesan cheese. Stir well to combine and heat through.
8. Season and garnish: Season with salt and pepper to taste. Serve the risotto garnished with fresh sage leaves for a fragrant finish.

Notes

• Use low-sodium vegetable broth to control the saltiness of the dish.
• For a richer flavor, you can substitute half of the vegetable broth with chicken broth if not vegetarian.
• Stir the risotto constantly to release starch and achieve a creamy texture.
• Roasting the butternut squash caramelizes its natural sugars, enhancing the sweetness.
• Fresh sage adds an aromatic herbal note, but you can substitute with thyme if desired.
• Ensure the wine is fully cooked off before adding broth to avoid a raw alcohol taste.

Keywords: Butternut Squash, Risotto, Roasted Squash, Italian, Comfort Food, Vegetarian, Autumn Recipe