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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
