Butternut squash risotto is the ultimate dish for those who love creamy textures and rich, comforting flavors. This recipe highlights the natural sweetness of roasted butternut squash, combined with creamy Arborio rice, savory Parmesan cheese, and a hint of sage. Perfect for a cozy dinner at home or as a side dish at your next dinner party, this risotto is both elegant and heartwarming.
The magic of this risotto lies in its creamy consistency, achieved through slow stirring and gradually adding warm broth to the rice. The butternut squash infuses the dish with a touch of sweetness, while the Parmesan and sage bring savory depth and aroma. Whether you’re looking for a meatless main course or a side dish that complements your fall and winter meals, this butternut squash risotto will leave everyone at the table asking for seconds.
Butternut Squash Risotto Ingredients
– 1 medium butternut squash, peeled, seeded, and diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 1/2 cups Arborio rice
– 1/2 cup dry white wine
– 4 cups vegetable broth, kept warm
– 1/2 cup grated Parmesan cheese
– 2 tablespoons butter
– 2 tablespoons fresh sage, chopped (or 1 teaspoon dried sage)
Butternut Squash Risotto Directions:
1. Roast the butternut squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Set aside.
2. Prepare the risotto base: In a large skillet or saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
3. Cook the rice: Add the Arborio rice to the skillet and stir well, allowing the rice to toast lightly for 2-3 minutes. Pour in the white wine and stir continuously until the wine has been absorbed by the rice.
4. Add the broth gradually: Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
5. Combine with butternut squash: Gently fold in the roasted butternut squash into the risotto. Stir in the Parmesan cheese, butter, and sage, mixing until the cheese is melted and the risotto is creamy.
6. Season and serve: Taste and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with extra Parmesan and fresh sage if desired.
How to Prepare Butternut Squash Risotto
Preparation begins with roasting the butternut squash, which enhances its natural sweetness and adds a slightly caramelized flavor to the dish. The key to a perfect risotto is patience, as you’ll need to stir continuously and gradually add the broth to achieve that creamy consistency. The final touch of Parmesan, butter, and sage brings everything together, creating a dish that’s both savory and satisfying. Be sure to serve it immediately for the best texture and taste, as the risotto is at its creamiest when freshly made.
Preparation Time
– Prep time: 15 minutes
– Cook time: 35-40 minutes
– Total time: Approximately 50-55 minutes
Servings
– Serves 4 to 6 people
Butternut Squash Risotto FAQs
1. Can I make this risotto ahead of time?
Risotto is best served fresh for the creamiest texture. However, if needed, you can reheat it gently on the stove with a splash of broth to bring back its creamy consistency.
2. What type of rice should I use for risotto?
Arborio rice is the best choice for risotto due to its high starch content, which gives the dish its signature creamy texture.
3. Can I make this dish vegan?
Yes, simply substitute the butter with olive oil and use a dairy-free Parmesan alternative or nutritional yeast to maintain that cheesy flavor.
4. What can I serve with butternut squash risotto?
This risotto pairs well with a light green salad, roasted vegetables, or a side of grilled chicken or fish if you want to add some protein.
5. How do I store leftovers?
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop with a bit of broth to revive its creamy texture.
Conclusion:
Butternut squash risotto is a deliciously rich and comforting dish that brings together the earthy sweetness of squash with the creamy goodness of Arborio rice. This recipe is perfect for cool autumn evenings or as a show-stopping side at any dinner gathering. The slow-cooked rice, infused with savory flavors and hints of sage, perfectly complements the roasted squash, making each bite a delightful blend of textures and tastes.
This risotto is not only easy to make but also versatile enough to be enjoyed as a vegetarian main course or as a side dish to complement a variety of meals. Whether you’re cooking for your family or entertaining guests, this butternut squash risotto is sure to be a crowd-pleaser that everyone will love.
Print
Butternut Squash Risotto
- Total Time: 40 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
A creamy and comforting risotto made with tender butternut squash, Arborio rice, and Parmesan cheese. This dish is perfect for fall or whenever you crave a warm, savory meal.
Ingredients
- ? 2 cups butternut squash, peeled and diced
- ? 2 tablespoons unsalted butter
- ? 1 onion, chopped
- ? 2 cloves garlic, minced
- ? 1 1/2 cups Arborio rice
- ? 4 cups vegetable or chicken broth, warmed
- ? 1 cup grated Parmesan cheese
- ? 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- ? Salt and pepper to taste
- ? Fresh parsley for garnish (optional)
Instructions
1️⃣ Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized. Set aside. ?✨
2️⃣ Sauté Aromatics:
In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute. ??
3️⃣ Add Rice:
Add the Arborio rice to the saucepan, stirring to coat the rice with the butter and onions. Cook for about 2-3 minutes until the rice is lightly toasted.
4️⃣ Incorporate Broth:
Begin adding the warmed broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes. ??
5️⃣ Add Roasted Squash:
Gently fold in the roasted butternut squash, grated Parmesan cheese, and thyme. Season with salt and pepper to taste.
6️⃣ Serve:
Plate the risotto and garnish with fresh parsley if desired. Enjoy your delicious butternut squash risotto! ?️?
Notes
◻️ This risotto pairs wonderfully with a light salad or roasted vegetables!
◻️ Feel free to add more herbs or spices to customize the flavor! ?✨
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Italian