Butternut Squash Risotto: A Creamy Delight to Try! Recipe

Introduction

Butternut Squash Risotto is a comforting, creamy dish perfect for fall or any time you crave something rich and flavorful. The roasted squash adds a natural sweetness that pairs beautifully with the savory Parmesan and fresh sage. This recipe is a great way to enjoy a cozy meal with simple ingredients.

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 your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 25-30 minutes until the squash is tender and lightly caramelized.
2. Step 2: In a large saucepan, heat a little olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Step 3: Stir in the minced garlic and Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted and fragrant.
4. Step 4: Pour in the white wine and cook, stirring occasionally, until it has mostly evaporated.
5. Step 5: Begin adding the vegetable broth one ladle at a time. Stir frequently and wait until the liquid is mostly absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
6. Step 6: Gently fold in the roasted butternut squash and grated Parmesan cheese. Season with salt and pepper to taste.
7. Step 7: Serve hot, garnished with fresh sage leaves for a bright, aromatic finish.

Tips & Variations

• Use warm vegetable broth to help the rice cook evenly and maintain creaminess.
• For a richer flavor, stir in a knob of butter along with the Parmesan cheese.
• Try adding a pinch of nutmeg to complement the sweetness of the squash.
• Substitute fresh sage with thyme or rosemary if preferred.

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. Risotto is best enjoyed fresh but reheating carefully will keep it delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, butternut squash works best for its sweetness and texture, though you can try kabocha or acorn squash for a slightly different flavor.

Do I have to use white wine?

No, you can skip the wine if you prefer or substitute it with extra vegetable broth. Wine adds depth of flavor but is not essential.

Butternut Squash Risotto: A Creamy Delight to Try! Recipe

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★★★★★

4.4 from 104 reviews

• Author: Charlotte
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Butternut Squash Risotto is a creamy, comforting dish that perfectly balances the natural sweetness of roasted butternut squash with the rich, savory flavors of Parmesan cheese and fresh sage. This recipe offers a deliciously smooth risotto made with Arborio rice, slowly cooked with vegetable broth and white wine for an indulgent yet wholesome vegetarian meal.

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Ingredients

Scale 1x2x3x

Squash and Roasting

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

Risotto Base

• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup white wine

Finishing

• 1/2 cup grated Parmesan cheese
• Fresh sage leaves for garnish

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Instructions

1. Preheat and Roast Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized, bringing out its natural sweetness.
2. Sauté Aromatics: While the squash is roasting, heat a large saucepan over medium heat and add a drizzle of olive oil. Sauté the finely chopped onion until it becomes translucent and fragrant, about 5 minutes.
3. Add Garlic and Rice: Stir in the minced garlic and Arborio rice, cooking for 1-2 minutes to lightly toast the rice grains, enhancing their flavor and helping release starch for a creamy texture.
4. Deglaze with Wine: Pour in the white wine and cook, stirring occasionally, until the wine mostly evaporates. This step adds depth and a subtle acidity to the risotto.
5. Cook Risotto with Broth: Gradually add the vegetable broth, one ladle at a time, stirring frequently. Wait until each addition of broth is nearly absorbed before adding the next. Continue this process until the rice is creamy and tender yet still slightly firm to the bite (al dente), which usually takes about 18-20 minutes.
6. Incorporate Roasted Squash and Cheese: Stir the roasted butternut squash chunks into the creamy risotto along with the grated Parmesan cheese. Mix thoroughly to blend all flavors and melt the cheese into the dish.
7. Season and Garnish: Taste and season with additional salt and pepper as needed. Serve the risotto garnished with fresh sage leaves for a herbaceous finish and elegant presentation.

Notes

• Use fresh vegetable broth for the best flavor, or homemade if available.
• To keep risotto creamy, continually stir and add broth slowly to release the rice’s starch.
• For a vegan option, substitute Parmesan cheese with a vegan cheese alternative or nutritional yeast.
• Fresh sage leaves can be lightly fried in olive oil before garnishing to enhance their aroma.
• Serve immediately as risotto is best enjoyed fresh and creamy.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: butternut squash risotto, creamy risotto, vegetarian risotto, roasted butternut squash, Italian comfort food