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Butternut Squash Risotto 1

Butternut Squash Risotto

This velvety, autumn-inspired butternut squash risotto combines the nutty sweetness of seasonal butternut squash with creamy arborio rice for a dish that's both elegant and comforting – perfect for those crisp fall evenings when you crave something special without the fuss of a complicated recipe.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 4 servings
Calories 425 kcal

Equipment

  • Baking Sheet
  • Heavy-bottomed pan
  • Saucepan

Ingredients
  

For the Risotto

  • 1 medium butternut squash about 2 pounds, peeled, seeded, and cubed
  • 2 tablespoons olive oil divided
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1 1/2 cups Arborio rice no substitutions for authentic texture
  • 1/2 cup dry white wine Sauvignon Blanc or Pinot Grigio work beautifully
  • 4-5 cups vegetable or chicken broth kept warm
  • 1/2 cup Parmesan cheese freshly grated
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh sage leaves chopped (plus extra for garnish)
  • 1/4 teaspoon freshly grated nutmeg
  • salt and freshly ground black pepper to taste

Optional Garnishes

  • fried sage leaves
  • toasted pumpkin seeds

Instructions
 

  • Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, season with salt and pepper, and spread in a single layer on a baking sheet.
  • Roast the squash for 25-30 minutes until caramelized and tender, stirring halfway through.
  • While the squash roasts, place your warm broth in a saucepan over low heat.
  • Heat the remaining tablespoon of olive oil in a large, heavy-bottomed pan over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent but not browned.
  • Add the minced garlic and cook for another 30 seconds until fragrant.
  • Add the Arborio rice to the pan and stir continuously for 2-3 minutes until the edges become translucent while the centers remain white.
  • Pour in the white wine and stir constantly until almost completely absorbed, about 2 minutes.
  • Begin adding the warm broth one ladleful (approximately ½ cup) at a time, stirring frequently until each addition is almost completely absorbed before adding the next. This process takes about 18-22 minutes total.
  • When the rice is nearly finished (after about 16-18 minutes of adding broth), gently fold in the roasted butternut squash, reserving a few pieces for garnish if desired.
  • Remove from heat and stir in the butter, Parmesan cheese, chopped sage, and nutmeg.
  • Cover and let rest for 2 minutes to allow the flavors to meld.
  • Season with salt and freshly ground black pepper to taste.
  • Serve in shallow bowls, garnished with additional roasted squash pieces, fried sage leaves, and toasted pumpkin seeds if desired.

Notes

For a lighter version: Replace half the Arborio rice with cauliflower rice, use nutritional yeast instead of Parmesan for a dairy-free option, or substitute olive oil for butter in the finishing step.
Make-ahead tip: Cook the risotto 80% of the way, cool quickly, and refrigerate. Before serving, gently reheat with additional warm broth until creamy and fully cooked.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Revive refrigerated risotto by adding 2-3 tablespoons of broth or water when reheating.

Nutrition

Calories: 425kcalCarbohydrates: 65gProtein: 9gFat: 14gSodium: 680mgFiber: 5gSugar: 6g
Keyword Butternut Squash, Risotto, Fall Recipe, Comfort Food, Italian Cuisine
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