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Butternut Squash Risotto

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This Butternut Squash Risotto is creamy, rich, and full of autumn flavor. Tender Arborio rice is simmered slowly with roasted squash, Parmesan, and a hint of sage for the ultimate cozy meal.

Ingredients

Scale
  • 1 small butternut squash (about 2 lbs), peeled and diced
  • 2 tbsp olive oil
  • 4 cups vegetable broth, warmed
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh sage, chopped (or 1 tsp dried)
  • Salt and black pepper, to taste
  • Extra Parmesan and sage leaves for garnish

Instructions

  • 1. Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
  • 2. In a large saucepan, heat butter over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute longer.
  • 3. Stir in Arborio rice and cook for 1–2 minutes to lightly toast.
  • 4. Add white wine and cook until mostly absorbed.
  • 5. Add warm broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding more.
  • 6. Once the rice is creamy and al dente (about 20 minutes), stir in the roasted squash and Parmesan cheese.
  • 7. Season with salt, pepper, and sage. Garnish with extra cheese and sage leaves before serving.

Notes

  • Use homemade vegetable stock for extra depth of flavor.
  • If you prefer a creamier texture, stir in a splash of cream or a knob of butter at the end.
  • This risotto pairs beautifully with roasted chicken or a crisp green salad.

Nutrition

Keywords: butternut squash risotto, fall comfort food, creamy rice, vegetarian dinner, parmesan risotto

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