A creamy and comforting Roasted Butternut Squash Risotto featuring tender roasted squash, Arborio rice, and a rich blend of Parmesan cheese and fresh sage. This elegant dish is perfect for a cozy dinner or special occasion.
Total Time:55 minutes
Yield:4 servings
Ingredients
Roasted Butternut Squash
1 medium butternut squash, peeled and diced (about 3 cups)
1 tablespoon olive oil
Salt and pepper to taste
Risotto
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
4 cups vegetable broth, kept warm
1/2 cup white wine
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh sage leaves for garnish
Instructions
Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the butternut squash.
Roast the squash: Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 30 minutes until tender and caramelized, turning once halfway through.
Sauté aromatics: In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
Toast the rice and garlic: Add minced garlic and Arborio rice to the saucepan. Stir constantly for 2 minutes until the rice is lightly toasted and fragrant.
Deglaze with wine: Pour in 1/2 cup of white wine and cook, stirring often, until the wine has mostly evaporated, about 2-3 minutes.
Add broth gradually: Ladle in warm vegetable broth one cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. This process takes about 18-20 minutes and ensures creamy risotto.
Combine squash and cheese: When the rice is tender but still has a slight bite (al dente), gently fold in the roasted butternut squash and 1/2 cup grated Parmesan. Stir until well incorporated and creamy.
Season and garnish: Adjust seasoning with salt and pepper as needed. Serve garnished with fresh sage leaves for a fragrant finishing touch.
Notes
Use warm broth to help the rice cook evenly and maintain a creamy texture.
For a vegan version, skip the Parmesan or substitute with a vegan cheese alternative.
Stir frequently to avoid the risotto sticking to the pan and to encourage creaminess.
Fresh sage can be gently fried in olive oil for a crispy garnish if desired.
Reserve a little broth at the end to loosen the risotto if it becomes too thick.
