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Butternut Squash Risotto Recipe

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4.5 from 14 reviews

A creamy and comforting Butternut Squash Risotto featuring tender roasted butternut squash, Arborio rice cooked to perfection, infused with fresh sage and Parmesan cheese for a rich, savory flavor. This easy-to-make risotto combines roasting and stovetop cooking techniques resulting in a perfect fall-inspired main or side dish.

Ingredients

Vegetables

  • 2 cups diced butternut squash
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 6 fresh sage leaves, chopped

Grains and Broth

  • 1 cup Arborio rice
  • 4 cups vegetable broth

Dairy and Oils

  • 1 cup grated Parmesan cheese
  • 2 tbsp extra virgin olive oil

Seasoning

  • Salt to taste
  • Black pepper to taste

Instructions

  1. Roast butternut squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast for 30 minutes or until the squash is tender and slightly caramelized.
  2. Warm the broth: In a saucepan, keep the vegetable broth warm over low heat throughout the cooking process to ensure smooth absorption into the rice.
  3. Sauté aromatics: Heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until translucent. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
  4. Cook the rice: Add the Arborio rice to the pan and stir constantly for 2 minutes so the rice is well coated in oil. Begin adding the warm broth one ladle at a time, stirring continuously until each ladle is absorbed before adding the next. Continue this process for approximately 20 minutes, or until the rice is creamy and cooked through with a slight bite.
  5. Combine ingredients: Gently fold the roasted butternut squash, grated Parmesan cheese, and chopped sage into the cooked risotto. Stir carefully until all ingredients are well incorporated and heated through.
  6. Serve: Serve the risotto hot, optionally garnished with extra Parmesan cheese or a drizzle of olive oil for added flavor and richness.

Notes

  • Use freshly grated Parmesan cheese for the best flavor and melt.
  • Keep the vegetable broth warm to ensure even cooking of the risotto.
  • Stir the risotto constantly to develop the creamy texture characteristic of classic risotto.
  • You can substitute sage with thyme for a slightly different herb flavor.
  • For a vegan version, omit the Parmesan or use a plant-based cheese alternative.
  • If you prefer a thinner consistency, add a little more broth during cooking.
  • Ensure the butternut squash pieces are uniform in size for even roasting.

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