Butternut Squash Risotto Recipe
Introduction
This creamy butternut squash risotto combines the natural sweetness of roasted squash with the rich, comforting texture of Arborio rice. It’s a perfect dish for cozy dinners and can easily impress guests with its delicate flavors.
Ingredients
- 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
- Step 1: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- Step 2: While the squash roasts, keep the vegetable broth warm in a saucepan over low heat.
- Step 3: In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
- Step 4: Add the Arborio rice to the pan and stir for about 2 minutes to coat the grains with oil and lightly toast them.
- Step 5: Begin adding the warm vegetable broth one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue this process for about 20 minutes, or until the rice is creamy and cooked through.
- Step 6: Gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped sage leaves. Stir until everything is well combined and heated through.
- Step 7: Serve the risotto hot, with extra Parmesan or a drizzle of olive oil on top if desired.
Tips & Variations
- For a richer flavor, substitute half of the vegetable broth with chicken broth if not vegetarian.
- Add a splash of white wine before the broth for a subtle acidity and depth.
- Use fresh sage for the best aroma; dry sage can be too strong or bitter.
- To make it vegan, replace Parmesan with a vegan cheese alternative or nutritional yeast.
Storage
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little vegetable broth or water to restore creaminess. Avoid microwave reheating as it can dry out the risotto.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen butternut squash instead of fresh?
Yes, frozen butternut squash works well. Thaw and drain it before roasting to avoid excess moisture, which can affect the risotto’s texture.
How do I know when the risotto is done?
The risotto is ready when the rice is tender but still has a slight bite (al dente), and the dish is creamy and cohesive without being mushy.
PrintButternut Squash Risotto Recipe
This creamy and comforting Butternut Squash Risotto combines tender roasted butternut squash with the classic creamy texture of Arborio rice cooked slowly in warm vegetable broth. Enhanced with fragrant sage, garlic, and Parmesan cheese, this vegetarian dish is perfect as a hearty main or an elegant side, offering a delicious balance of savory flavors and velvety consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables
- 2 cups diced butternut squash
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 6 fresh sage leaves, chopped
Grains
- 1 cup Arborio rice
Liquids
- 4 cups vegetable broth
- 2 tbsp extra virgin olive oil (plus additional for roasting)
Dairy
- 1 cup grated Parmesan cheese
Seasonings
- Salt and pepper to taste
Instructions
- 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 it evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized. Remove from oven and set aside.
- Warm the Broth: In a saucepan, keep the vegetable broth warm over low heat throughout the cooking process. This helps maintain a consistent temperature for perfectly cooked risotto.
- Sauté Onions and Garlic: In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until translucent and soft. Add the minced garlic and cook for an additional minute, releasing its aroma without browning.
- Add Arborio Rice: Stir the Arborio rice into the pan with the onions and garlic, letting it toast lightly for about 2 minutes. This step coats the rice grains in oil and helps start the release of starch for a creamy texture.
- Cook Risotto Gradually: Begin adding the warm vegetable broth one ladle at a time to the rice, stirring continuously. Wait until each addition of broth is fully absorbed before adding the next. Continue this process for about 20 minutes, until the rice is tender but still slightly al dente and the mixture is creamy.
- Combine Ingredients: Gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped sage leaves. Stir carefully to combine all flavors without breaking the squash pieces.
- Serve: Serve the risotto hot, optionally drizzling a little extra olive oil or sprinkling more Parmesan cheese on top to enhance richness and flavor.
Notes
- To ensure the risotto remains creamy, keep the broth warm and add it slowly while stirring constantly.
- You can substitute Parmesan cheese with a vegetarian or vegan alternative if desired.
- Fresh sage enhances the flavor beautifully, but dried sage can be used in a pinch at about one-third the quantity.
- For a richer flavor, adding a splash of white wine before the broth can be a nice touch.
- Leftover risotto can be stored in the fridge for up to 2 days and reheated gently with a little broth or water.
Keywords: butternut squash risotto, vegetarian risotto, roasted butternut squash, Italian rice dish, creamy risotto recipe, sage risotto
