Butternut Squash Risotto
A creamy, comforting risotto made with roasted butternut squash, arborio rice, and parmesan. Perfect for chilly evenings or intimate dinners.
Equipment
- Medium baking sheet
- Large saucepan or Dutch oven
- Wooden spoon or silicone spatula
- Ladle
- Cheese grater
- Sharp knife
- Cutting board
Ingredients
For the Roasted Squash
- 2 cups butternut squash peeled and cubed
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Risotto
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 cup arborio rice
- ½ cup dry white wine
- 4 cups vegetable broth kept warm
- ½ cup grated parmesan cheese
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
Optional Garnish
- Fresh sage leaves crisped in butter
- Extra parmesan
Instructions
Step 1: Roast the Squash
- Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender and golden.
Step 2: Sauté the Aromatics
- In a large saucepan, heat olive oil and butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute more.
Step 3: Toast the Rice
- Add arborio rice and stir for 1–2 minutes until edges turn translucent.
Step 4: Deglaze with Wine
- Pour in white wine and stir until fully absorbed.
Step 5: Add Broth Gradually
- Ladle in warm broth ½ cup at a time, stirring frequently and letting it absorb before the next addition. Continue for 18–20 minutes.
Step 6: Fold in Roasted Squash
- Mash half of the roasted squash and stir it into the risotto. Add remaining squash cubes for texture.
Step 7: Finish and Serve
- Stir in parmesan and nutmeg. Season to taste. Let rest 1 minute before serving. Garnish with sage and extra cheese if desired.
Notes
Substitute broth and cheese for vegan versions to make dairy-free
Add spinach or kale during the last 2 minutes for extra greens
Leftovers reheat well with a splash of broth