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Butternut Squash Risotto

Butternut Squash Risotto

This creamy Butternut Squash Risotto is a rich, comforting dish combining tender roasted butternut squash with velvety arborio rice cooked slowly for a luscious texture and deep flavor. Perfect for cozy dinners or impressing guests, it balances simplicity and elegance, celebrating seasonal produce with nourishing ingredients.

  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash (peeled, diced into 1-inch cubes)
  • 1 ½ cups arborio rice
  • 4–5 cups vegetable or chicken broth (kept warm)
  • 1 medium onion (finely chopped)
  • 2–3 garlic cloves (minced)
  • ½ cup dry white wine (optional)
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 tablespoon fresh sage or thyme (chopped)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until tender and golden, enhancing the natural sweetness.
  2. Prep the Base: In a large pan over medium heat, melt butter with olive oil. Add the finely chopped onion and minced garlic, cooking until soft and translucent to create a flavorful aromatic base.
  3. Toast the Rice: Add the arborio rice to the pan and stir continuously for 1-2 minutes until the grains appear lightly toasted and glossy with fat. This helps the rice release starch and retain texture.
  4. Deglaze with Wine: Pour in the white wine and stir gently until it is almost fully absorbed by the rice. This step adds brightness and balances richness.
  5. Gradually Add Broth: Add warm broth one ladleful at a time, stirring frequently. Allow each addition to almost fully absorb before adding the next. Continue this slow process until the rice is creamy and just tender, about 18-20 minutes.
  6. Fold in Roasted Squash and Cheese: Stir in the roasted butternut squash, freshly grated Parmesan, and chopped fresh sage. Mix gently and season with salt and freshly ground black pepper to taste.
  7. Rest and Serve: Remove the pan from the heat, cover, and let the risotto rest for 2 minutes to thicken and allow flavors to meld before serving.

Notes

  • Use warm broth to ensure even cooking and avoid shocking the rice.
  • Stir often but not constantly to promote creaminess without breaking down the rice.
  • Add broth slowly to develop perfect texture and flavor.
  • Arborio rice is traditional; Carnaroli or Vialone Nano are good alternatives for creamier results.
  • Finish with butter and Parmesan for richness and silkiness.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking, Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 4 g
  • Protein: 8 g
  • Cholesterol: 20 mg

Keywords: Butternut Squash Risotto, Autumn Recipes, Comfort Food, Creamy Risotto, Gluten Free