Roasted Butternut Squash Risotto Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
