Name: Butternut Squash Risotto Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
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

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Introduction

This creamy Butternut Squash Risotto is a comforting dish perfect for cozy dinners. Roasted squash adds natural sweetness and pairs beautifully with savory Parmesan and fresh sage.

The image shows two white deep plates on a white marbled surface, each filled with creamy risotto mixed with small orange cubes of butternut squash. The risotto has a soft, slightly glossy texture and is sprinkled with green fresh herbs and sage leaves on top for color contrast. Each plate has a silver fork placed inside the risotto, one fork resting at the top-left side of the plate and the other at the right-center. In the top right corner, there is a small block of cheese on a silver grater, and part of a wooden pepper grinder is visible just above it. A blue and white checkered cloth is casually placed near the bottom left side. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
Step 2: While the squash roasts, warm the vegetable broth in a saucepan over low heat. Keep it hot but not boiling.
Step 3: In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the chopped onion for 4-5 minutes until translucent, then add the minced garlic and cook for an additional minute.
Step 4: Add the Arborio rice to the pan, stirring constantly for about 2 minutes to coat the grains with oil and lightly toast them.
Step 5: Begin adding the warm broth one ladleful at a time. Stir continuously and allow each addition to absorb before adding the next. Continue this process for about 20 minutes until the rice is creamy and cooked through.
Step 6: Gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped fresh sage until everything is well combined and heated through.
Step 7: Serve the risotto hot, topped with extra olive oil or Parmesan cheese if desired.

Tips & Variations

For extra creaminess, stir in a tablespoon of butter just before serving.
Swap sage for thyme or rosemary for a different herbal note.
Use chicken broth instead of vegetable broth for a richer flavor if not vegetarian.
Add toasted pine nuts on top for a crunchy finish.

Storage

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove with a splash of broth or water to restore its creamy texture.

How to Serve

The dish shows a single layer of creamy risotto served in a white plate, with visible small chunks of orange butternut squash scattered evenly. Mixed in are pieces of light pink bacon and small bits of green herbs, likely sage, spread throughout the risotto. The rice grains are plump and coated in a sauce with a slightly glossy texture. A silver fork rests on the left side of the plate, partially stuck in the risotto, with the white marbled surface underneath visible. A few sage leaves and a striped cloth napkin are placed near the bottom right edge of the frame. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash for this recipe?

Yes, frozen diced squash works well. Just thaw and pat dry before roasting to avoid excess moisture.

How can I tell when the risotto is done?

The rice should be tender but still slightly firm to the bite, and the overall texture creamy, not mushy. Taste testing during cooking helps achieve the perfect consistency.