Roasted Butternut Squash Risotto (Printable Version)
Creamy, comforting risotto with sweet roasted butternut squash, fresh sage, and aromatic herbs. Perfect vegetarian main course.
# What You’ll Need:
→ Roasted Butternut Squash
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Risotto Base
05 - 1 tablespoon unsalted butter
06 - 1 tablespoon olive oil
07 - 1 small yellow onion, finely chopped
08 - 2 cloves garlic, minced
09 - 1 1/2 cups Arborio rice
10 - 1/2 cup dry white wine
11 - 4 cups low-sodium vegetable broth, kept warm
12 - 1/2 cup freshly grated Parmesan cheese
13 - 2 tablespoons chopped fresh sage or 1 teaspoon dried sage
14 - 1/4 teaspoon freshly grated nutmeg
15 - Salt and pepper to taste
→ Garnish
16 - Additional Parmesan cheese
17 - Fresh sage leaves
# Directions:
01 - Preheat the oven to 425°F
02 - On a baking sheet, toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer and roast for 25 to 30 minutes, turning halfway, until tender and caramelized. Set aside.
03 - In a large saucepan or Dutch oven, heat butter and olive oil over medium heat. Add onion and cook until soft and translucent, about 3 to 4 minutes. Stir in garlic and cook for 1 minute more.
04 - Add Arborio rice and stir to coat in oil. Toast for 2 minutes until edges are translucent.
05 - Pour in white wine, stirring until mostly absorbed.
06 - Add warm broth one ladleful at a time, stirring frequently. Allow each addition to absorb before adding more. Continue until rice is creamy and al dente, about 18 to 20 minutes.
07 - Stir in roasted butternut squash, Parmesan, sage, and nutmeg. Season with salt and pepper to taste.
08 - Remove from heat. Let sit for 2 minutes, then serve hot, garnished with extra Parmesan and sage.
# Top Tips:
01 -
- The combination of sweet, caramelized butternut squash with creamy, al dente rice creates this magical contrast that feels like a warm hug after a long day.
- Despite looking fancy enough for company, this is secretly a therapeutic dish where the rhythmic stirring becomes a perfect excuse to stand at the stove with a glass of wine and decompress.
02 -
- Never rinse Arborio rice before cooking or youll wash away the precious starch that creates the signature creamy texture.
- The risotto is ready when it flows slowly when you tilt the plate, not sitting in a stiff mound or spreading like soup.
03 -
- Keep the broth hot while youre adding it to the rice, as cold liquid will shock the grains and interrupt the cooking process Ive learned after wondering why my risotto took forever to cook.
- Let the risotto rest for those final two minutes off the heat, covered with a kitchen towel, which allows the starches to settle and creates that perfect velvety texture that separates good risotto from great risotto.