Roasted Butternut Squash Risotto Recipe

Introduction

This Roasted Butternut Squash Risotto is a creamy, comforting dish perfect for cozy dinners. The sweetness of roasted squash pairs beautifully with the rich Parmesan and fragrant sage, creating a flavorful and satisfying meal.

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 spread it on a baking sheet and 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 chopped onion until translucent, about 5 minutes.
3. Step 3: Add the minced garlic and Arborio rice, stirring constantly 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, stirring occasionally.
5. Step 5: Gradually add the vegetable broth one ladle at a time, stirring frequently and waiting until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
6. Step 6: Stir in the roasted butternut squash and grated Parmesan cheese. Season with salt and pepper to taste.
7. Step 7: Serve garnished with fresh sage leaves for a fragrant finish.

Tips & Variations

• For a richer flavor, use homemade vegetable broth or add a splash of cream at the end.
• Try swapping fresh sage for thyme or rosemary for a different herb note.
• For added texture, sprinkle toasted pine nuts or walnuts on top before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth works well if you prefer a non-vegetarian option and adds a slightly different but delicious depth of flavor.

How do I know when the risotto is done?

The rice should be creamy and tender yet still have a slight firmness (al dente) in the center. Taste frequently towards the end of cooking to check the texture.

Roasted Butternut Squash Risotto Recipe

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★★★★★

4.6 from 388 reviews

• Author: Julian
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Roasted Butternut Squash Risotto combines the natural sweetness of roasted butternut squash with creamy Arborio rice cooked slowly in vegetable broth and white wine. Topped with Parmesan cheese and fresh sage, it makes a comforting and elegant vegetarian main or side dish perfect for cozy dinners.

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Ingredients

Scale 1x2x3x

For the Roasted Butternut Squash

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

For the 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

For Garnish

• Fresh sage leaves

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
2. Roast Butternut Squash: Toss the peeled and diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes until the squash is tender and slightly caramelized.
3. Sauté Onion: In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, which should take about 5 minutes.
4. Toast Garlic and Rice: Add the minced garlic and Arborio rice to the saucepan. Stir continuously for 1-2 minutes until the rice is lightly toasted but not browned.
5. Add White Wine: Pour in the white wine and cook, stirring often, until most of the liquid has evaporated. This intensifies the flavor of the risotto.
6. Cook Risotto: Begin adding the vegetable broth one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
7. Combine Roasted Squash and Cheese: Stir the roasted butternut squash and grated Parmesan cheese into the cooked risotto. Mix well to blend the flavors evenly.
8. Season and Garnish: Adjust salt and pepper according to taste. Serve the risotto garnished with fresh sage leaves for an aromatic touch.

Notes

• Use low-sodium vegetable broth to control the salt content.
• Keep stirring the risotto to develop its creamy texture and prevent sticking.
• Replace Parmesan with a vegan cheese alternative to make this recipe vegan-friendly.
• For a richer flavor, finish with a small pat of butter if not following a vegan diet.
• Serve immediately for the best texture and taste, as risotto tends to thicken as it cools.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Keywords: Butternut squash risotto, creamy risotto, roasted squash, Arborio rice dish, vegetarian risotto, Italian comfort food