Description
Cozy Butternut Squash Risotto recipe A simple satisfying dish perfect for a comforting meal Learn the easy technique for this ultimate fall favorite
Ingredients
Scale
- 1 small butternut squash, about 2 lbs, peeled, seeded, and diced into 1/2-inch cubes
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, like Pinot Grigio or Sauvignon Blanc
- 4–5 cups low-sodium chicken or vegetable broth, warmed
- 1 teaspoon fresh sage, finely chopped
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 pinch salt, to taste
- 1 pinch freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized. Set aside.
- While the squash roasts, heat your broth in a saucepan and keep it at a gentle simmer. In a large, heavy-bottomed pot or Dutch oven, heat the remaining 1 tbsp of olive oil and the butter over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the Arborio rice, coating it in the oil and butter, and toast for about 2 minutes. Pour in the white wine and stir constantly until it is fully absorbed.
- Begin adding the warm broth, one ladleful at a time, stirring continuously. Allow each addition to be mostly absorbed before adding the next. This process should take about 20-25 minutes. The rice should be creamy but still have a slight bite (al dente).
- When the rice is done, turn off the heat. Stir in the roasted butternut squash, fresh sage, and Parmesan cheese. Season with additional salt and pepper to taste. Let it rest for 2-3 minutes before serving.
Notes
A creamy and comforting butternut squash risotto that is surprisingly simple to make, featuring sweet roasted squash, savory Parmesan, and fresh sage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 380 kcal
- Sugar: 4 g
- Fat: 9 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 10 g