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Roasted Butternut Squash Risotto Recipe

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4.8 from 72 reviews

A creamy and comforting Roasted Butternut Squash Risotto made with tender roasted squash, Arborio rice, white wine, and Parmesan cheese, perfect for a delicious vegetarian main course or side dish.

Ingredients

Roasted Butternut Squash

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

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 to taste
  • Pepper to taste
  • Fresh sage leaves for garnish

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the butternut squash.
  2. Roast Squash: Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for 30 minutes until tender and lightly caramelized.
  3. Sauté Onion: In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
  4. Add Garlic and Rice: Stir in the minced garlic and Arborio rice. Cook, stirring frequently, for 2 minutes until the rice is lightly toasted and aromatic.
  5. Deglaze with Wine: Pour in the white wine and cook until it has mostly evaporated, stirring occasionally to release the rice's starch.
  6. Add Broth Gradually: Begin adding vegetable broth one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue for about 20-25 minutes until the rice is creamy and al dente.
  7. Combine Squash and Cheese: Stir the roasted butternut squash and grated Parmesan cheese gently into the risotto. Mix well and cook for an additional 1-2 minutes to combine flavors.
  8. Season and Garnish: Taste the risotto and season with salt and pepper as needed. Serve immediately garnished with fresh sage leaves.

Notes

  • Use warm vegetable broth to ensure even cooking of the risotto.
  • Stir the risotto continuously to release the rice’s starch and achieve a creamy texture.
  • White wine can be substituted with additional broth if preferred.
  • For a vegan version, omit the Parmesan cheese or replace with a vegan cheese alternative.
  • Fresh sage leaves can be lightly crisped in a pan for extra garnish texture.

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