Roasted Butternut Squash Risotto Recipe
A creamy and comforting roasted butternut squash risotto, featuring tender squash cubes roasted to perfection and stirred into a luscious Arborio rice base enriched with Parmesan cheese and fresh sage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
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
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for roasting the butternut squash.
- Roast Squash: Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 30 minutes until tender and caramelized.
- Sauté Aromatics: While the squash roasts, heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Add Garlic and Rice: Stir in the minced garlic and Arborio rice, cooking for 1–2 minutes until the rice becomes lightly toasted and fragrant.
- Deglaze with Wine: Pour in the white wine and cook, stirring constantly, until the liquid has mostly evaporated, infusing the rice with flavor.
- Cook Risotto: Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding more. Continue this process until the rice is creamy and al dente, approximately 20–25 minutes.
- Combine and Finish: Stir in the roasted butternut squash and grated Parmesan cheese. Mix well to blend the flavors. Season with additional salt and pepper to taste.
- Garnish and Serve: Serve the risotto garnished with fresh sage leaves for a fragrant and attractive finish.
Notes
- For a nuttier flavor, toast the Arborio rice dry in the pan before adding oil and aromatics.
- If you prefer a vegan version, omit Parmesan or substitute with a vegan cheese alternative.
- You can prepare the roasted squash a day ahead to save time.
- Stirring frequently while adding broth is key to achieving a creamy risotto texture.
- Use low-sodium vegetable broth if you want better control over the salt content.
