Roasted Butternut Squash Risotto (Print Version)
A creamy blend of roasted butternut squash, Arborio rice, and aromatic herbs for a hearty dish.
# What You Need:
→ Roasted Butternut Squash
01 - 1 small butternut squash (approx. 2 lbs), peeled, seeded, and cut into ½-inch cubes
02 - 2 tbsp olive oil
03 - ½ tsp salt
04 - ¼ tsp freshly ground black pepper
→ Risotto
05 - 5 cups low-sodium vegetable broth
06 - 2 tbsp unsalted butter, divided
07 - 1 tbsp olive oil
08 - 1 small yellow onion, finely diced
09 - 2 garlic cloves, minced
10 - 1½ cups Arborio rice
11 - ½ cup dry white wine
12 - ½ cup grated Parmesan cheese, plus extra for serving
13 - 2 tbsp fresh sage, chopped (or 1 tsp dried)
14 - Salt and pepper, to taste
# Directions:
01 - Preheat oven to 425°F. Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning once, until golden and tender. Set aside.
02 - Heat vegetable broth in a small saucepan over low heat and keep warm.
03 - In a large heavy-bottomed pot, melt 1 tbsp butter with 1 tbsp olive oil over medium heat. Add diced onion and cook for 3–4 minutes until soft and translucent. Add minced garlic and cook for 1 additional minute.
04 - Stir in Arborio rice and cook, stirring continuously, for 2 minutes until the rice is lightly toasted.
05 - Pour in white wine and stir until fully absorbed by the rice.
06 - Add warm broth in ½-cup increments, stirring frequently. Wait for each addition to be nearly absorbed before adding more. Continue this process for about 20 minutes until the rice is creamy and al dente. Not all broth may be needed.
07 - Gently fold roasted squash, Parmesan cheese, chopped sage, and remaining 1 tbsp butter into the risotto. Season with salt and pepper to taste.
08 - Plate immediately, garnishing with extra Parmesan and sage if desired.
# Expert Tips:
01 -
- It feels indulgent and restaurant-quality, but it's just you, a pot, and about an hour of your undivided attention.
- The roasted squash caramelizes into little pockets of sweetness that balance the savory Parmesan in the most unexpected way.
- Watching the rice transform from hard grains to creamy clouds is genuinely therapeutic.
02 -
- Never stop stirring during the broth additions—this isn't laziness, it's the whole reason risotto becomes creamy instead of staying soupy.
- The risotto continues to thicken slightly as it sits, so if it looks a tiny bit looser than you think it should, that's actually perfect.
- Keep tasting as you go; every stovetop is different, and you're the only one who knows when your risotto is done.
03 -
- Invest in a wooden spoon and a heavy-bottomed pot—they distribute heat evenly and prevent sticking that ruins the whole dish.
- Fresh Parmesan grated on a microplane right before serving tastes infinitely better than anything pre-grated, and it's worth the extra 30 seconds of effort.