Butternut Squash Risotto Recipe
A creamy and comforting Butternut Squash Risotto featuring tender roasted butternut squash and aromatic sage, cooked to perfection with Arborio rice and enriched with Parmesan cheese. This vegetarian dish makes for a perfect cozy meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Main 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
- Roast Butternut Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, until the squash is tender and slightly caramelized.
- Warm Broth: In a saucepan, keep the vegetable broth warm over low heat to ensure it’s hot when added to the rice during cooking.
- Sauté Aromatics: Heat olive oil in a large pan over medium heat. Sauté the finely chopped onions until translucent, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant.
- Cook Rice: Add the Arborio rice to the pan, stirring for 2 minutes so the grains are well coated with oil. Gradually add the warm vegetable broth one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue this process for about 20 minutes until the rice is creamy and tender but still slightly firm to the bite.
- Combine Ingredients: Gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped fresh sage. Stir until everything is well combined and creamy.
- Serve: Serve the risotto hot, optionally drizzling with additional olive oil or sprinkling extra Parmesan cheese on top for extra richness.
Notes
- Use warm broth to ensure even cooking and creaminess in the risotto.
- Stir the risotto constantly to release the rice’s starch and achieve a creamy texture.
- For a vegan version, substitute Parmesan cheese with a plant-based alternative.
- Fresh sage adds a wonderful herbal flavor but can be omitted if unavailable.
- Leftover risotto can be refrigerated and reheated gently with a splash of broth or water.
Keywords: Butternut Squash Risotto, Vegetarian Risotto, Roasted Squash, Italian Comfort Food, Creamy Risotto
Find it online: https://servedbynora.com/butternut-squash-risotto-recipe/
