Roasted Butternut Squash Risotto Recipe

Introduction

Roasted Butternut Squash Risotto is a comforting and creamy dish that combines the natural sweetness of roasted squash with the rich texture of Arborio rice. This recipe is perfect for cozy dinners and showcases how simple ingredients can create a flavorful meal.

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 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 and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender.
3. Step 3: Heat a bit of olive oil in a large saucepan over medium heat and sauté the chopped onion until translucent, about 5 minutes.
4. Step 4: Add the minced garlic and Arborio rice to the pan. Stir continuously for 1-2 minutes until the rice is lightly toasted.
5. Step 5: Pour in the white wine and cook until mostly evaporated, stirring occasionally.
6. Step 6: Gradually add the vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.
7. Step 7: When the rice is creamy and just tender (al dente), gently fold in the roasted butternut squash and grated Parmesan cheese.
8. Step 8: Season with salt and pepper to taste. Garnish with fresh sage leaves and serve warm.

Tips & Variations

• For a richer texture, stir in a tablespoon of unsalted butter along with the Parmesan cheese.
• Fresh thyme can be used instead of sage for a different herbal note.
• Use low-sodium vegetable broth to better control salt levels.
• To make it vegan, substitute Parmesan with a plant-based cheese or nutritional yeast.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to restore creaminess. Avoid microwaving without stirring, as it may dry out the rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh butternut squash instead of frozen?

Yes, fresh butternut squash is recommended for this recipe. Just peel and dice it before roasting as directed.

Is white wine necessary for the flavor?

White wine adds a subtle acidity and depth, but you can substitute it with extra vegetable broth or a splash of lemon juice if you prefer to omit alcohol.

Roasted Butternut Squash Risotto Recipe

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★★★★★

4.8 from 63 reviews

This Roasted Butternut Squash Risotto is a creamy, flavorful dish combining the natural sweetness of oven-roasted butternut squash with the rich texture of Arborio rice cooked slowly in vegetable broth. Enhanced with sautéed onions, garlic, white wine, and Parmesan cheese, it’s a comforting vegetarian meal perfect for autumn or anytime you crave a hearty, satisfying risotto.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting and Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• 4 cups vegetable broth, kept warm
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Garnish

• Fresh sage leaves

Instructions

1. Preheat and roast squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread it evenly on a baking sheet. Roast for 25-30 minutes until the squash is tender and slightly caramelized.
2. Sauté aromatics: In a large saucepan, heat olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until translucent and soft.
3. Add garlic and rice: Stir in the minced garlic and Arborio rice, cooking for 1-2 minutes to toast the rice lightly and develop flavor.
4. Deglaze with wine: Pour in the white wine and cook, stirring occasionally, until most of the wine has evaporated, infusing the rice with its flavor.
5. Cook risotto with broth: Gradually add the warm vegetable broth one ladle at a time. Stir frequently, allowing the rice to absorb the liquid slowly before adding the next ladle. Continue this process until the rice is creamy and cooked al dente, approximately 18-20 minutes.
6. Combine squash and cheese: Gently fold the roasted butternut squash pieces and grated Parmesan cheese into the risotto. Stir to combine well and heat through.
7. Season and garnish: Taste and adjust seasoning with salt and pepper as needed. Serve the risotto garnished with fresh sage leaves for an aromatic finish.

Notes

• Use warm broth to ensure even cooking and maintain the creamy texture of risotto.
• Stirring frequently helps release the starch from the rice, producing the characteristic creamy consistency.
• Feel free to substitute Parmesan with a vegetarian-friendly cheese if desired.
• Fresh sage can be lightly sautéed before garnishing for an extra layer of flavor.
• Leftover risotto can be cooled and stored in the refrigerator for up to 2 days; reheat gently with a splash of broth or water.

Keywords: roasted butternut squash risotto, vegetarian risotto, creamy risotto, Italian comfort food, fall recipes, roasted squash, Arborio rice dish