Roasted Butternut Squash Risotto (Print)
A luxurious Italian-inspired dish combining sweet roasted butternut squash with creamy Arborio rice and sage for an elegant vegetarian main.
# What You Need:
→ Roasted Butternut Squash
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Risotto Base
05 - 1 tablespoon unsalted butter
06 - 1 tablespoon olive oil
07 - 1 small yellow onion, finely chopped
08 - 2 cloves garlic, minced
09 - 1 1/2 cups Arborio rice
10 - 1/2 cup dry white wine
11 - 4 cups low-sodium vegetable broth, kept warm
12 - 1/2 cup freshly grated Parmesan cheese
13 - 2 tablespoons chopped fresh sage or 1 teaspoon dried sage
14 - 1/4 teaspoon freshly grated nutmeg
15 - Salt and pepper to taste
→ Garnish
16 - Additional Parmesan cheese
17 - Fresh sage leaves
# How to Make:
01 - Preheat oven to 425°F.
02 - On a baking sheet, toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer and roast for 25 to 30 minutes, turning halfway through, until tender and caramelized. Set aside.
03 - In a large saucepan or Dutch oven, heat butter and olive oil over medium heat. Add onion and cook until soft and translucent, about 3 to 4 minutes. Stir in garlic and cook for 1 minute more.
04 - Add Arborio rice and stir to coat in oil and butter. Toast for 2 minutes until edges become translucent.
05 - Pour in white wine, stirring frequently until mostly absorbed by the rice.
06 - Add warm broth one ladleful at a time, stirring frequently. Allow each addition to absorb before adding more. Continue for 18 to 20 minutes until rice is creamy and al dente.
07 - Stir in roasted butternut squash, Parmesan cheese, sage, and nutmeg. Season with salt and pepper to taste. Reserve a few squash cubes for garnish if desired.
08 - Remove from heat and let sit for 2 minutes. Serve hot, garnished with extra Parmesan cheese and fresh sage leaves.
# Expert Advice:
01 -
- The way the butternut squash practically melts into the creamy rice creates pockets of sweetness that balance the savory Parmesan perfectly.
- Theres something uniquely therapeutic about the stirring rhythm of risotto - its become my go-to cooking meditation whenever life feels chaotic.
02 -
- The difference between good and great risotto is often in the final resting period - those two minutes off heat allow the starches to relax and the flavors to marry.
- I once tried to rush this recipe by roasting the squash at a higher temperature, resulting in burnt exteriors and undercooked interiors - slow and steady truly wins here.
03 -
- Instead of standing over the pot constantly, adopt what I call the wave technique - stir vigorously for 30 seconds after adding each broth portion, then let it simmer undisturbed until the liquid is nearly absorbed before stirring again.
- Reserve about a quarter cup of the roasted squash to fold in right before serving - these intact pieces provide beautiful color and textural contrast against the creamy background.