Roasted Butternut Squash Risotto (Printable View)
A creamy blend of roasted butternut squash, Arborio rice, and fresh herbs for a warm dinner.
# What You Need:
→ Roasted Butternut Squash
01 - 1 small butternut squash (about 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
→ Risotto
05 - 5 cups low-sodium vegetable broth
06 - 2 tablespoons unsalted butter, divided
07 - 1 tablespoon olive oil
08 - 1 small yellow onion, finely diced
09 - 2 garlic cloves, minced
10 - 1 1/2 cups Arborio rice
11 - 1/2 cup dry white wine
12 - 1/2 cup grated Parmesan cheese, plus extra for serving
13 - 2 tablespoons chopped fresh sage or 1 teaspoon dried sage
14 - Salt and black pepper, to taste
# How-To Steps:
01 - Preheat oven to 425°F. Toss butternut squash cubes with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 25–30 minutes, turning once, until golden and tender. Set aside.
02 - Warm the vegetable broth in a small saucepan over low heat and keep it at a gentle simmer.
03 - In a large heavy pot, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add diced onion and cook until soft and translucent, about 3–4 minutes. Stir in garlic and cook for an additional minute.
04 - Add Arborio rice to the pot and stir continuously for 2 minutes until grains are lightly toasted.
05 - Pour in white wine and stir until fully absorbed by the rice.
06 - Add warm broth incrementally, 1/2 cup at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue for about 20 minutes until rice is creamy and al dente; you may not need all the broth.
07 - Fold in roasted squash, grated Parmesan, chopped sage, and remaining 1 tablespoon butter. Adjust seasoning with salt and pepper.
08 - Ladle risotto onto plates and garnish with extra Parmesan and sage if desired. Serve immediately.
# Expert Advice:
01 -
- The sweetness of roasted squash balances the earthiness of the rice in a way that feels surprisingly elegant for something so comforting.
- It's the perfect dish to impress people without spending all evening at the stove.
- Sage and butter add a richness that makes you feel like you're treating yourself, even on a Tuesday.
02 -
- Arborio rice is non-negotiable here; its starch content is what makes risotto creamy, and no amount of stirring will save you if you use regular long-grain rice.
- Constant stirring isn't just technique—it's the only way to coax out the rice's starch and create that luxurious, almost velvety texture that makes risotto worth the effort.
- Add the Parmesan off the heat; if the risotto is too hot when you add cheese, it can turn grainy and separate.
03 -
- If your risotto seems too thick at the end, add more warm broth a tablespoon at a time—it should flow slightly on the plate, never stiff.
- Make sure your broth is actually warm when you add it; cold broth will cool down the rice and interrupt the cooking process, leaving you with a starchy, uneven result.