Creamy Butternut Squash Risotto Recipe

Introduction

This creamy butternut squash risotto is the perfect comforting dish for cozy nights. With tender roasted squash and rich Parmesan cheese, it offers a delightful balance of flavors and a silky texture that will warm you from the inside out.

Ingredients

• 1 cup Arborio rice
• 2 cups diced butternut squash
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 6 fresh sage leaves, chopped
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
2. Step 2: While the squash roasts, keep the vegetable broth warm in a saucepan over low heat.
3. Step 3: In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the chopped onion until translucent, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant.
4. Step 4: Add Arborio rice to the pan and stir for 2 minutes, ensuring the grains are coated with oil and lightly toasted.
5. Step 5: Gradually add the warm broth one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 20 minutes, until the rice is creamy and tender.
6. Step 6: Gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped sage. Stir until everything is well combined and heated through.
7. Step 7: Serve the risotto hot, with extra olive oil or Parmesan cheese on top if desired.

Tips & Variations

• For extra richness, stir in a tablespoon of butter along with the Parmesan cheese at the end.
• If fresh sage is unavailable, substitute with 1 teaspoon of dried sage or fresh thyme for a different herbal note.
• Add a splash of white wine before the broth for a subtle depth of flavor.
• Use homemade vegetable broth for more vibrant taste, or chicken broth if not strictly vegetarian.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the texture and maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this risotto vegan?

Yes, substitute the Parmesan cheese with a vegan cheese alternative or nutritional yeast, and ensure your broth is vegetable-based to keep the dish vegan.

What if I don’t have Arborio rice?

Arborio rice is traditional for risotto due to its creamy starch, but you can use other short-grain rice varieties like Carnaroli or Vialone Nano. Avoid long-grain rice as it won’t achieve the same texture.

Creamy Butternut Squash Risotto Recipe

Print Recipe

★★★★★

4.8 from 68 reviews

This creamy butternut squash risotto is a comforting and flavorful dish perfect for cozy nights. Featuring roasted butternut squash, aromatic sage, and rich Parmesan cheese, this risotto combines tender rice cooked to perfection with warm vegetable broth for a luscious, satisfying meal.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup Arborio rice
• 2 cups diced butternut squash
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 6 fresh sage leaves, chopped
• Salt and pepper to taste

Instructions

1. Roast Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for 25-30 minutes until tender and caramelized.
2. Warm the Broth: While the squash is roasting, pour the vegetable broth into a saucepan and keep it warm over low heat. This is essential for properly cooking the risotto.
3. Sauté Onions and Garlic: Heat olive oil in a large pan over medium heat. Add the finely chopped onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Cook the Rice: Add the Arborio rice to the pan and stir continuously for about 2 minutes until the grains are well coated with oil and slightly toasted.
5. Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time, stirring constantly. Wait for each ladle to be absorbed before adding the next. Continue this process for about 20 minutes, or until the rice is creamy and al dente.
6. Combine Ingredients: Gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped sage leaves. Stir gently until all ingredients are well combined and the cheese has melted into the risotto.
7. Serve: Serve the risotto hot, optionally drizzled with additional olive oil or sprinkled with extra Parmesan cheese for added richness.

Notes

• Be sure to keep the broth warm while adding it to the rice to ensure even cooking.
• Stirring constantly helps release the starch from the Arborio rice, creating a creamy texture.
• Use fresh sage for the best aroma and flavor.
• Parmesan cheese adds richness but can be substituted or omitted for a vegetarian version with a cheese substitute.
• For a vegan version, omit the Parmesan or use a vegan cheese alternative.

Keywords: butternut squash risotto, creamy risotto, vegetarian risotto, cozy dinner, Italian recipe, roasted butternut squash