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Butternut Squash Risotto Recipe

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4.9 from 8 reviews

This creamy Butternut Squash Risotto is a comforting and flavorful dish perfect for a cozy dinner. Roasted butternut squash adds sweetness and texture, while Parmesan cheese and fresh sage bring rich, savory notes. It's a hearty vegetarian meal that's easy to make and sure to impress.

Ingredients

Main 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

  1. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper; spread evenly on a baking sheet and roast for 30 minutes until tender and caramelized.
  2. Warm the Broth: In a saucepan, keep the vegetable broth warm over low heat to ensure even cooking when added to the rice.
  3. Sauté Onion and Garlic: In a large pan, heat olive oil over medium heat. Sauté the finely chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Toast the Rice: Add the Arborio rice to the pan, stirring continuously for 2 minutes so the rice is well coated with the oil and starts to toast slightly.
  5. Cook the Risotto: Gradually add 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 until the rice is creamy and cooked through but still has a slight bite.
  6. Combine Ingredients: Gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped fresh sage leaves. Stir everything together until well combined and heated through.
  7. Serve: Serve the risotto hot, with an optional drizzle of extra virgin olive oil or extra Parmesan cheese on top for added flavor and richness.

Notes

  • Use warm broth when adding to the rice to maintain cooking temperature and texture.
  • Stir the risotto continuously to release the rice's natural starch for a creamy consistency.
  • For a vegan version, substitute Parmesan with nutritional yeast or a vegan cheese alternative.
  • You can prepare the butternut squash ahead of time to save cooking time.
  • Adjust seasoning with salt and pepper at the end to suit your taste.

Find it online: https://sweetworldtastes.com/butternut-squash-risotto-recipe/