Creamy Butternut Squash Risotto Recipe for Cozy Nights Recipe

Introduction

This creamy butternut squash risotto is a comforting and flavorful dish perfect for cozy nights. The roasted squash adds a subtle sweetness that pairs beautifully with savory Parmesan and fresh sage.

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 olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
2. Step 2: In a saucepan, keep the vegetable broth warm over low heat to use for cooking the risotto.
3. Step 3: Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Sauté the chopped onion until translucent, about 4–5 minutes. Add the minced garlic and cook for an additional minute.
4. Step 4: Add the Arborio rice to the pan and stir for 2 minutes until each grain is coated with oil and slightly toasted.
5. Step 5: Gradually add the warm vegetable broth one ladle at a time. Stir continuously and allow each addition to absorb before adding the next, until the rice is creamy and cooked through, about 20 minutes.
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 pat of butter along with the Parmesan at the end.
• Substitute fresh sage with thyme or rosemary for a different herbal note.
• Use homemade vegetable broth for deeper flavor.
• To make it vegan, replace Parmesan with nutritional yeast or vegan cheese alternative.

Storage

Store any 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 vegetable broth or water to loosen the texture if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of squash for this risotto?

Yes, varieties like pumpkin or kabocha work well and offer a similar sweetness and texture when roasted.

How can I tell when the risotto is done?

The rice is done when it is tender but still has a slight bite in the center, and the overall texture is creamy and cohesive without being mushy.

Creamy Butternut Squash Risotto Recipe for Cozy Nights Recipe

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★★★★★

4.7 from 149 reviews

This Creamy Butternut Squash Risotto is a comforting Italian main dish perfect for cozy nights. Featuring tender roasted butternut squash combined with creamy Arborio rice, fresh sage, and Parmesan cheese, this recipe offers a rich, velvety texture and a harmonious blend of flavors. The risotto is slow-cooked by gradually adding warm vegetable broth, resulting in a satisfying, hearty meal that highlights the sweetness of the squash and the savory depth of the cheese.

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

Ingredients

Scale 1x2x3x

Risotto Base

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Roasted Butternut Squash

• 2 cups diced butternut squash
• 2 tbsp extra virgin olive oil (for roasting, included in total)
• Salt and pepper to taste

Finishing Touches

• 1 cup grated Parmesan cheese
• 6 fresh sage leaves, chopped

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 it evenly on a baking sheet and roast for 25-30 minutes until the squash becomes tender and lightly caramelized.
2. Warm the Broth: While the squash is roasting, keep the vegetable broth warm over low heat in a saucepan. This helps maintain temperature when adding it to the rice, ensuring an even cooking process.
3. Sauté Aromatics: In a large pan, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for an additional minute, stirring to avoid burning.
4. Toast the Rice: Add the Arborio rice to the pan with the sautéed onions and garlic. Stir continuously for about 2 minutes until each grain is well coated with olive oil, helping the rice to release its starch gradually.
5. Cook the Risotto: Begin adding the warm vegetable broth one ladle at a time to the rice. Stir frequently, allowing each addition of broth to be absorbed before adding the next. Continue this gradual process for about 20 minutes until the rice is creamy and al dente.
6. Combine Ingredients: Gently fold the roasted butternut squash, grated Parmesan cheese, and chopped fresh sage into the cooked risotto. Stir carefully to combine everything well without mashing the squash.
7. Serve: Serve the risotto hot. Optionally, drizzle with extra olive oil or sprinkle more Parmesan cheese on top for enhanced flavor and creaminess.

Notes

• Use warm broth to ensure the rice cooks evenly and maintains the creamy texture risotto is known for.
• If you prefer a richer risotto, substitute vegetable broth with chicken broth if not vegan.
• Keep stirring the risotto consistently to prevent it from sticking and to develop creaminess.
• Fresh sage adds aromatic earthiness; dried sage can be used but in smaller quantities.
• Feel free to add a splash of white wine after toasting the rice for additional depth of flavor.

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