Roasted Butternut Squash Risotto Recipe

Introduction

Roasted Butternut Squash Risotto is a creamy and comforting dish perfect for cozy dinners. The sweet roasted squash combined with Parmesan cheese creates a rich flavor that’s both satisfying and elegant. This vegetarian risotto is sure to impress at any meal.

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 the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
2. Step 2: In a large saucepan, heat some olive oil over medium heat and sauté the onion until translucent.
3. Step 3: Add the garlic and Arborio rice, stirring for 1-2 minutes until the rice is lightly toasted.
4. Step 4: Pour in the white wine and cook until it has mostly evaporated.
5. Step 5: Gradually add the vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more.
6. Step 6: Once the rice is creamy and al dente, stir in the roasted butternut squash and Parmesan cheese.
7. Step 7: Season with salt and pepper to taste, and garnish with fresh sage leaves before serving.

Tips & Variations

• For a vegan version, omit the Parmesan cheese or use a vegan alternative.
• Stir the risotto frequently to achieve the best creamy texture.
• If you want extra depth, add a pinch of nutmeg or a splash of cream before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the risotto in a pan over low heat, adding a splash of broth or water to loosen the texture as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can be used if you are not vegetarian. It will add a different flavor but still work well with the dish.

How do I know when the risotto is done?

The risotto is ready when the rice is tender but still slightly firm to the bite (al dente) and the texture is creamy. It usually takes about 18-20 minutes of gradual broth addition.

Roasted Butternut Squash Risotto Recipe

Print Recipe

★★★★★

4.6 from 145 reviews

This Roasted Butternut Squash Risotto is a creamy, comforting Italian main course featuring tender roasted butternut squash blended perfectly with arborio rice, white wine, and Parmesan cheese. Roasting the squash enhances its natural sweetness, complementing the rich, velvety texture of the risotto. Garnished with fresh sage leaves, this vegetarian dish is perfect for a cozy dinner or special occasion.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Butternut Squash

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

Risotto Base

• 1 tablespoon olive oil (for sautéing)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup white wine
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese

Garnish

• Fresh sage leaves for garnish

Instructions

1. Preheat and Roast 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 25-30 minutes until the squash is tender and caramelized, releasing its sweet flavors.
2. Sauté Aromatics: In a large saucepan, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Toast the Rice: Add the Arborio rice to the pan with the onions and garlic. Stir constantly for 1-2 minutes to lightly toast the rice, which helps build the risotto’s characteristic creamy texture.
4. Deglaze with Wine: Pour in the white wine and cook while stirring until the wine has mostly evaporated, infusing the rice with a subtle acidity and depth.
5. Cook the Risotto: Gradually add the warm vegetable broth one ladle at a time, stirring frequently. Allow each addition of broth to be mostly absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente, which usually takes about 18-20 minutes.
6. Incorporate Roasted Squash and Cheese: Gently fold the roasted butternut squash and grated Parmesan cheese into the cooked rice. Stir well to combine and season with salt and pepper to taste.
7. Serve with Garnish: Spoon the risotto into serving bowls. Garnish each with fresh sage leaves for a fragrant and visually appealing finish. Serve immediately for the best texture and flavor.

Notes

• For a vegan version, omit the Parmesan cheese or substitute with a vegan cheese alternative.
• Stir the risotto frequently during cooking to promote creaminess and prevent sticking.
• This dish can be made ahead and reheated, but you may need to add additional broth to loosen the risotto to your preferred consistency.

Keywords: Roasted Butternut Squash Risotto, Creamy Risotto, Vegetarian Risotto