Creamy Butternut Squash Risotto Recipe

Introduction

This creamy butternut squash risotto is a comforting and elegant dish perfect for cozy nights. Roasted squash adds natural sweetness and a velvety texture, while fresh sage and Parmesan cheese bring warmth and depth to every bite.

Ingredients

• 1 cup Arborio rice
• 2 cups diced butternut squash
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 6 fresh sage leaves, chopped
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender.
2. Step 2: While the squash roasts, keep the vegetable broth warm in a saucepan over low heat.
3. Step 3: Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Sauté the chopped onion until translucent, about 4-5 minutes. Add minced garlic and cook for another minute.
4. Step 4: Add the Arborio rice to the pan, stirring for 2 minutes to coat the grains with oil and slightly toast them.
5. Step 5: Gradually ladle warm vegetable broth into the rice, stirring continuously and allowing each addition to absorb before adding more. Continue this process for about 20 minutes until the rice is creamy and tender.
6. Step 6: Gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped sage. Stir until well combined and heated through.
7. Step 7: Serve the risotto hot, drizzled with extra olive oil or topped with additional Parmesan if desired.

Tips & Variations

• For added richness, stir in a knob of butter just before serving.
• Swap Parmesan for Pecorino Romano for a sharper flavor.
• Use fresh thyme instead of sage for a different herbal note.
• Make it vegan by omitting the Parmesan and using nutritional yeast instead.
• If you prefer a smoother risotto, stir in a splash of cream at the end.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove with a splash of broth or water to restore creaminess, stirring frequently to prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash for this recipe?

Yes, frozen diced butternut squash works well. Thaw and drain any excess moisture before roasting to ensure it crisps up nicely.

How do I know when the risotto is done?

The rice should be tender with a slight bite (al dente) and the texture should be creamy. If it’s still crunchy, continue adding broth and stirring until it reaches this consistency.

Creamy Butternut Squash Risotto Recipe

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This Creamy Butternut Squash Risotto recipe combines tender roasted butternut squash with creamy Arborio rice and Parmesan cheese, seasoned with fresh sage and garlic for a deliciously comforting Italian-inspired main dish perfect for cozy nights.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Risotto

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Butternut Squash

• 2 cups diced butternut squash
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Flavoring

• 6 fresh sage leaves, chopped

Instructions

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 2 tablespoons of olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast in the oven for 25-30 minutes until the squash is tender and slightly caramelized.
2. Warm the Broth: While the squash roasts, heat the vegetable broth in a saucepan over low heat to keep it warm throughout the cooking process.
3. Sauté Aromatics: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
4. Cook the Rice: Add the Arborio rice to the pan with the onions and garlic, stirring for about 2 minutes until the rice is well-coated with oil and slightly toasted.
5. Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time, stirring continuously. Allow each ladleful of broth to be absorbed before adding the next. Continue this process for about 20 minutes until the rice is creamy and cooked al dente.
6. Combine Ingredients: Gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped fresh sage leaves. Stir well until everything is evenly combined and heated through.
7. Serve: Serve the risotto hot, garnished with extra Parmesan cheese or a drizzle of olive oil if desired, for an extra creamy finish.

Notes

• Keep the vegetable broth warm to help the rice cook evenly and develop its creamy texture.
• Stirring continuously helps release starches from the Arborio rice, essential for achieving a creamy risotto.
• You can substitute Parmesan cheese with a vegetarian hard cheese if preferred.
• Adjust seasoning with salt and pepper at the end, especially since Parmesan adds saltiness.
• For a vegan option, omit Parmesan or use a vegan cheese alternative.

Keywords: butternut squash risotto, creamy risotto recipe, Italian risotto, vegetarian dinner, roasted squash recipe, cozy night dinner