Roasted Butternut Squash Risotto: A Creamy Delight to Try! Recipe

Introduction

Roasted Butternut Squash Risotto is a comforting, creamy dish that combines the natural sweetness of roasted squash with the rich flavors of Parmesan and sage. Perfect for cozy dinners, this risotto is both elegant and approachable for home cooks.

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Toss the diced butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a baking sheet and roast for 25-30 minutes until tender and caramelized.
3. Step 3: In a large saucepan, heat a little olive oil over medium heat. Sauté the finely chopped onion until translucent, about 5 minutes.
4. Step 4: Add the minced garlic and Arborio rice. Stir constantly for 1-2 minutes until the rice is lightly toasted but not browned.
5. Step 5: Pour in the white wine and cook, stirring frequently, until most of the liquid has evaporated.
6. Step 6: Begin adding the vegetable broth one ladle at a time, stirring often. Wait until the liquid is mostly absorbed before adding the next ladle. Continue until the rice is creamy and al dente, about 18-20 minutes.
7. Step 7: Gently fold in the roasted butternut squash and grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.
8. Step 8: Serve immediately, garnished with fresh sage leaves.

Tips & Variations

• For added richness, stir in a tablespoon of butter along with the Parmesan at the end.
• Swap Parmesan for Pecorino Romano for a sharper flavor.
• Add toasted pine nuts or chopped walnuts for a crunchy texture.
• If you prefer, use chicken broth instead of vegetable broth for a deeper taste.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water and gently warm over low heat, stirring frequently to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen diced butternut squash works well. Thaw and drain any excess water before roasting to avoid sogginess.

Is it necessary to add the broth gradually?

Gradually adding broth while stirring helps release the rice’s starches, creating the creamy texture characteristic of risotto. Pouring it all at once can result in uneven cooking.

Roasted Butternut Squash Risotto: A Creamy Delight to Try! Recipe

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★★★★★

4.6 from 632 reviews

This Roasted Butternut Squash Risotto is a creamy and comforting dish featuring tender roasted butternut squash blended into a classic Arborio rice risotto. Enhanced with sautéed onions, garlic, white wine, and finished with Parmesan cheese and fresh sage, this recipe offers a delightful balance of flavors and textures, perfect for an elegant dinner or cozy meal.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium butternut squash, peeled and diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• Fresh sage leaves for garnish

Pantry

• 1 tablespoon olive oil
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup white wine
• Salt and pepper to taste

Dairy

• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat and roast the squash: Preheat your oven to 400°F (200°C). Toss the peeled and diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until tender and caramelized, setting it aside once done.
2. Sauté the aromatics: In a large saucepan over medium heat, warm some olive oil. Add the finely chopped onion and sauté until translucent and soft, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
3. Toast the rice: Add the Arborio rice to the saucepan, stirring constantly for 1-2 minutes to lightly toast the grains, which helps enhance the nutty flavor and texture.
4. Deglaze with white wine: Pour in the white wine and cook until it has mostly evaporated, stirring frequently to deglaze the pan and infuse flavor into the rice.
5. Add broth gradually: Begin adding the vegetable broth one ladle at a time, stirring often. Wait until the liquid is almost fully absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
6. Combine squash and cheese: Once the risotto is creamy and the rice is tender yet firm to the bite, gently fold in the roasted butternut squash and grated Parmesan cheese. Stir well to combine and melt the cheese into the risotto.
7. Season and garnish: Taste and season the risotto with additional salt and pepper as needed. Serve hot, garnished with fresh sage leaves for a bright and earthy finish.

Notes

• Use freshly grated Parmesan for the best flavor and creamy texture.
• If you prefer a vegan version, substitute the Parmesan cheese with a plant-based alternative or nutritional yeast.
• Keep the broth warm on the stove while adding to the rice to maintain cooking temperature and ensure even cooking.
• Stirring frequently helps release starch from the rice, giving risotto its signature creamy consistency.
• You can prepare the roasted butternut squash in advance to save time during cooking.

Keywords: Butternut Squash, Risotto, Italian, Creamy Risotto, Vegetarian, Fall Recipes, Roasted Vegetables