Butternut Squash Risotto

Indulge in the comforting flavors of creamy butternut squash risotto, a perfect fall dish that blends the sweetness of roasted squash with the luxurious texture of Arborio rice. This delightful recipe not only highlights seasonal ingredients but also offers a nutritious touch, packed with vitamins and fiber. Perfect as a main or side dish, learn the art of making risotto with our step-by-step guide and elevate your culinary skills while creating a warm and inviting meal for any occasion.

Print Recipe Pin Recipe

Ingredients

1 medium butternut squash (about 2 lbs.), peeled, seeded, and cut into 1-inch cubes

1 tablespoon olive oil (plus more for roasting)

1 small onion, finely chopped

2 cloves garlic, minced

1 ½ cups Arborio rice

½ cup vegetable broth (or for deglazing the pan, optional; can be replaced with more broth)

4 cups vegetable broth (homemade or low-sodium store-bought)

1 cup freshly grated Parmesan cheese (plus extra for serving)

2 tablespoons unsalted butter

1 teaspoon dried thyme

Sea salt and freshly cracked black pepper, to taste

Fresh sage leaves, for garnish

A drizzle of balsamic reduction (optional, for finishing)

Instructions

Roast the Squash: Preheat your oven to 400°F (200°C). On a large baking sheet, spread the cubed butternut squash in a single layer. Drizzle with olive oil and sprinkle generously with sea salt and freshly cracked black pepper. Roast in the oven for 25-30 minutes, or until the squash is fork-tender, stirring halfway through to promote even browning. Once roasted, coarsely mash half of the squash, leaving the other half in cubes for texture.

Prepare the Broth: In a medium-sized saucepan, warm the 4 cups of vegetable broth over medium heat. Allow it to come to a gentle simmer, then reduce the heat to low to keep it warm but not boiling while you prepare the risotto.

Sauté Aromatics: In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until translucent and soft. Add the minced garlic and continue to cook for an additional minute, stirring frequently, until fragrant.

Toast the Rice: Add the Arborio rice to the pot, stirring to ensure each grain is coated with oil. Toast the rice for about 2 minutes until it becomes slightly translucent around the edges, which helps to enhance the nuttiness of the rice.

Deglaze with Wine (if using): If you choose to use wine, carefully add the ½ cup of white wine (or broth) to the pot. Stir continuously until the liquid is mostly absorbed by the rice. This step adds complexity to the flavor profile and aids in achieving a creamy consistency.

Add Broth Gradually: Start incorporating the warm broth into the rice, one ladle at a time. Stir frequently, allowing each addition to be absorbed before adding the next. This process will take about 18-20 minutes. The rice should become creamy and al dente by the end.

Finish with Squash: Once the risotto reaches the desired creaminess and the rice is cooked through but still has a slight bite, stir in the mashed and cubed roasted butternut squash. Add the grated Parmesan cheese, unsalted butter, dried thyme, and season with salt and pepper to taste. Stir until everything is well combined and creamy.

Garnish and Serve: Spoon the risotto into serving bowls. Garnish with additional grated Parmesan cheese, fresh sage leaves, and a delicate drizzle of balsamic reduction if desired. Serve immediately and enjoy the warmth of this comforting dish!

Prep Time, Total Time, Servings: 15 min | 1 hr | 4 servings