Creamy Butternut Squash Risotto Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
