Description
This delicious Butternut Squash Risotto recipe features tender roasted butternut squash cubes combined with creamy Arborio rice cooked slowly in warmed broth and infused with aromatic herbs. Finished with fresh sage, lemon juice, and Parmesan cheese, this comforting dish is perfect for a cozy dinner and serves six people.
Ingredients
Scale
Roasted Butternut Squash
- 3-4 cups butternut squash, cut into ½-inch cubes
- 2 tablespoons oil (olive or avocado)
- 1 teaspoon salt (to taste)
- ¼ teaspoon black pepper
Risotto
- 1 ½ cups Arborio rice
- 1 tablespoon oil (or butter)
- 1 small sweet onion, finely diced
- 2 cloves garlic, crushed
- 4 ½ – 5 cups broth (chicken or vegetable, regular sodium)
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ½-¾ teaspoon salt (to taste)
- ¼ teaspoon black pepper
- 1 tablespoon fresh sage
- ½ lemon, juiced
- ½ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for roasting the butternut squash, which will caramelize and enhance its natural sweetness.
- Roast Butternut Squash: In a large bowl, toss the cubed butternut squash with 2 tablespoons of oil, 1 teaspoon salt, and ¼ teaspoon black pepper until evenly coated. Spread the cubes in a single layer on a parchment-lined baking sheet. Roast for 30-35 minutes until golden and tender, stirring once halfway through for even cooking.
- Warm the Broth: While the squash roasts, pour your choice of chicken or vegetable broth into a pot and heat it to almost boiling. Reduce the heat to medium-low to keep it warm throughout the risotto cooking process.
- Sauté Onion and Garlic: In a large pot or Dutch oven, heat 1 tablespoon of oil (or butter) over medium heat. Add the finely diced onion and sauté until translucent, about 3-4 minutes. Add the crushed garlic and cook for an additional minute, stirring frequently to prevent burning.
- Toast the Rice: Lower the heat to medium-low and add the Arborio rice to the pot with the sautéed onion and garlic. Stir continuously for 1-2 minutes to lightly toast the rice and coat it in oil, enhancing its flavor and texture.
- Add Broth Gradually: Begin adding the warm broth to the rice one half to one cup at a time, stirring frequently. Only add more broth once the previous addition has been almost completely absorbed. Continue this process over approximately 25 minutes, allowing the rice to release its starches and become creamy.
- Add Herbs and Seasoning: About 5 minutes before the risotto finishes cooking, stir in the dried rosemary, dried thyme, salt (½-¾ teaspoon to taste), and black pepper. This will infuse the dish with fragrant herbal notes.
- Combine Final Ingredients and Serve: When the rice reaches your desired creamy consistency and all broth is incorporated, stir in the roasted butternut squash, fresh sage leaves, lemon juice, and grated Parmesan cheese. Mix well to combine all flavors. Serve the risotto hot, garnished with additional fresh sage and Parmesan if desired. Enjoy your comforting and flavorful meal!
Notes
- Use vegetable broth to make this recipe vegetarian.
- You can substitute Parmesan with a vegan cheese alternative for a vegan version.
- Keep the broth warm throughout cooking to ensure even absorption by the rice.
- Stirring continuously helps release the rice’s starch for the perfect creamy texture.
- The roasting of the butternut squash adds a rich, caramelized flavor that elevates the dish.
- Adjust seasoning to taste; you may want to add more salt or pepper depending on your broth choice.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
