Roasted Butternut Squash Risotto Recipe
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.
- 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
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
- Preheat the Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the butternut squash.
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine Squash and Cheese: Stir the roasted butternut squash and grated Parmesan cheese into the risotto. Mix thoroughly to combine and heat through.
- 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
