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Creamy Butternut Squash Risotto Recipe

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4.9 from 21 reviews

This creamy butternut squash risotto is a comforting, flavorful dish featuring tender roasted butternut squash, creamy Arborio rice, and savory Parmesan cheese, enhanced with fresh sage and garlic for a perfect vegetarian main course or side dish.

Ingredients

Risotto

  • 1 cup Arborio rice
  • 2 cups diced butternut squash
  • 4 cups vegetable broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 2 tbsp extra virgin olive oil
  • 6 fresh sage leaves, chopped
  • Salt and 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. Spread evenly on a baking sheet and roast for 30 minutes until tender and caramelized.
  2. Warm the broth: While the squash is roasting, keep the vegetable broth warm on low heat in a saucepan to ensure smooth absorption by the rice.
  3. Sauté aromatics: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
  4. Toast rice: Add the Arborio rice to the pan, stirring continuously for 2 minutes until all grains are well coated with oil and lightly toasted.
  5. Cook risotto: Begin adding the warm vegetable broth one ladle at a time, stirring frequently and allowing each ladleful to be absorbed before adding the next. Continue this process for about 20 minutes, until the rice is creamy and cooked through.
  6. Combine ingredients: Gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped sage. Stir well to incorporate all flavors and heat evenly.
  7. Serve: Serve the risotto hot, optionally drizzled with a little extra olive oil or sprinkled with additional Parmesan cheese for extra richness.

Notes

  • Using warm broth is essential for creamy risotto texture.
  • For a vegan version, substitute Parmesan cheese with nutritional yeast or a plant-based cheese alternative.
  • Fresh sage can be replaced with thyme or rosemary if unavailable.
  • If you prefer a sweeter flavor, roast the butternut squash a few minutes longer until caramelized edges form.
  • Stirring continuously helps release the starch from Arborio rice, creating a creamy consistency.

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