Print

Butternut squash risotto

Butternut squash risotto
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy risotto with roasted butternut squash, parmesan, and sage. Perfect for fall dinners and special occasions.

Ingredients

Scale
  • 1 cup Arborio rice (short-grain rice essential for creamy texture)
  • 2 cups diced butternut squash (choose firm squash without blemishes)
  • 4 cups vegetable broth (homemade or store-bought, kept warm)
  • 1 medium onion, finely chopped (yellow onions preferred)
  • 2 cloves garlic, minced (fresh garlic adds fragrant aroma)
  • 1 cup grated Parmesan cheese (fresh grated for nutty flavor)
  • 2 tablespoons extra virgin olive oil
  • 6 fresh sage leaves, chopped (complements butternut squash beautifully)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Peel and dice butternut squash into ½-inch cubes. Toss with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast 25-30 minutes until tender and caramelized.
  2. While squash roasts, pour vegetable broth into saucepan and keep warm over low heat throughout cooking process.
  3. In large pan over medium heat, add remaining olive oil and sauté chopped onions 4-5 minutes until translucent. Stir in garlic and cook 1 minute until fragrant.
  4. Add Arborio rice to pan and stir constantly for 2 minutes until each grain is coated in oil and edges become translucent.
  5. Pour in one ladle of warm broth and stir continuously until almost absorbed before adding more.
  6. Continue adding broth one ladle at a time, stirring frequently until absorbed before adding next ladle. Process takes 18-20 minutes. Rice should be tender but al dente.
  7. Once rice reaches perfect creamy consistency, gently fold in roasted butternut squash, grated parmesan cheese, and chopped sage. Mix until well combined and cheese has melted.
  8. Taste and adjust seasoning. Serve immediately, drizzled with olive oil or topped with extra parmesan.

Notes

  • Use only Arborio, Carnaroli, or Vialone Nano rice for authentic creamy texture. Regular rice won’t work.
  • Keep vegetable broth warm throughout cooking. Cold broth stops the cooking process.
  • Stir frequently to release starches for creamy consistency.
  • Roasting butternut squash brings out natural sweetness and adds caramelized flavor.

Nutrition

Find it online: https://www.benefitiany.com/butternut-squash-risotto/