Roasted Butternut Squash Risotto Recipe

Introduction

This Roasted Butternut Squash Risotto is a comforting and creamy dish perfect for fall or any time you crave something warm and satisfying. The sweet roasted squash adds a lovely depth of flavor that pairs beautifully with the creamy Arborio rice and Parmesan cheese.

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. Roast for 25-30 minutes until tender and slightly caramelized.
2. Step 2: While the squash roasts, heat a tablespoon of olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
3. Step 3: Add the minced garlic and Arborio rice to the pan. Stir continuously for 1-2 minutes until the rice is lightly toasted and coated with oil.
4. Step 4: Pour in the white wine and cook, stirring frequently, until most of the wine has evaporated.
5. Step 5: Begin adding the vegetable broth one ladle at a time. Stir often and wait until the liquid is mostly absorbed before adding the next ladle.
6. Step 6: Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes total.
7. Step 7: Gently fold in the roasted butternut squash and grated Parmesan cheese. Stir to combine and season with salt and pepper to taste.
8. Step 8: Serve garnished with fresh sage leaves for a fragrant and colorful finish.

Tips & Variations

• For a nuttier flavor, toast the Arborio rice before adding the wine. You can also substitute Parmesan with Pecorino Romano for a sharper taste.
• Add a splash of cream or a dollop of mascarpone at the end for extra richness.
• Use fresh sage finely chopped into the risotto itself for more herbaceous notes.
• To make it vegan, omit the cheese and add nutritional yeast for a cheesy flavor.

Storage

Store 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, 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?

Yes, butternut squash works best for its sweet flavor and firm texture, but you can also use kabocha or acorn squash as alternatives.

Can I prepare the risotto in advance?

Risotto is best served fresh to enjoy its creamy texture, but you can prepare it up to a day ahead and reheat carefully with liquid added. For best results, add the roasted squash and cheese just before serving.

Roasted Butternut Squash Risotto Recipe

Print Recipe

★★★★★

4.8 from 108 reviews

This Roasted Butternut Squash Risotto is a creamy, comforting dish combining tender roasted butternut squash with classic Arborio rice cooked slowly with vegetable broth and white wine. Enhanced with Parmesan cheese and fresh sage for a rich and flavorful vegetarian meal.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• 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
• 1/2 cup white wine
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Preheat the Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the butternut squash.
2. Roast the Butternut Squash: Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast in the preheated oven for 25-30 minutes until tender and lightly caramelized.
3. Sauté Onion: While squash roasts, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
4. Add Garlic and Rice: Stir in minced garlic and Arborio rice, cooking for 1-2 minutes. This toasts the rice slightly, enhancing flavor and helping it absorb liquids.
5. Deglaze with Wine: Pour in the white wine and cook, stirring often, until most of the liquid evaporates, allowing the rice to absorb the wine flavor.
6. Cook Risotto: Gradually add the vegetable broth one ladle at a time, stirring frequently. Wait for the liquid to be mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and just tender (al dente), about 18-20 minutes.
7. Combine Squash and Cheese: Stir the roasted butternut squash and grated Parmesan cheese into the risotto. Mix thoroughly to combine and heat through.
8. Season and Garnish: Taste and season the risotto with additional salt and pepper if needed. Garnish with fresh sage leaves before serving to add an aromatic finish.

Notes

• For extra creaminess, you can add a tablespoon of butter or a splash of cream when stirring in the cheese.
• If you prefer, vegetable broth can be warmed before adding to the rice to maintain cooking temperature.
• Arborio rice is key for creamy risotto; avoid using regular rice varieties.
• Fresh sage can be lightly fried in olive oil and sprinkled on top for extra flavor and crunch.
• This dish is vegetarian; to make it vegan, substitute Parmesan with a vegan cheese alternative and use a vegan broth.

Keywords: Roasted Butternut Squash Risotto, Vegetarian Risotto, Italian Comfort Food, Creamy Risotto, Fall Recipes