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Creamy Butternut Squash Risotto Recipe

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★★★★★

4.6 from 59 reviews

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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/creamy-butternut-squash-risotto-recipe/