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Butternut Squash Risotto Recipe

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4 from 13 reviews

This creamy and rich Butternut Squash Risotto is a comforting Italian main course made with tender butternut squash, arborio rice, and savory parmesan cheese. The dish is perfectly balanced with fresh sage and a hint of white wine, delivering a luscious texture through slow stirring and gradual addition of warm vegetable broth.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Broth

  • 8 cups vegetable broth (1920mL)

Base

  • 2 tablespoons olive oil, divided
  • ½ small yellow onion, finely chopped
  • 1 tablespoon minced garlic (3 cloves)

Vegetables & Herbs

  • 1 small butternut squash, peeled, seeded, and cut into ½-inch pieces (1½ pounds)
  • 1 teaspoon chopped sage plus additional leaves to garnish

Seasonings

  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided

Main Ingredients

  • 2 cups arborio rice (440g)
  • ½ cup dry white wine (120mL)
  • 1 cup grated parmesan cheese plus additional for garnish (80g)
  • 3 tablespoons unsalted butter

Instructions

  1. Heat broth: Warm the vegetable broth in a large saucepan over medium-low heat until it is steaming but not boiling. This ensures it is ready to be gradually added to the risotto for even cooking.
  2. Sauté aromatics and squash: In a large, high-sided skillet, heat 1 tablespoon olive oil over medium heat. Add the finely chopped onion and cook for about 3 minutes until tender, stirring often. Add minced garlic and sauté for 30 seconds until fragrant. Then add the remaining 1 tablespoon olive oil, diced butternut squash, chopped sage, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring occasionally, until the squash is lightly browned and tender, about 6 minutes.
  3. Toast rice: Stir in the arborio rice and cook, stirring frequently, until the edges of the rice grains become translucent, about 2 minutes. This step helps to release the starch for a creamy texture.
  4. Add wine: Pour in the dry white wine and stir until it is fully absorbed, approximately 1 minute, which adds depth of flavor to the risotto.
  5. Cook risotto with broth: Begin adding the warm broth one ladle (about ½ cup) at a time to the rice. Stir constantly, letting the rice absorb most of the liquid before adding more. Continue this process until the rice becomes thickened, tender, and creamy, which will take about 25 to 30 minutes total.
  6. Finish with cheese and butter: Remove the skillet from heat and stir in the grated parmesan cheese, unsalted butter, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper until the risotto is smooth and creamy.
  7. Garnish and serve: Serve the risotto immediately, garnished with additional sage leaves and extra parmesan cheese if desired for a beautiful presentation and extra flavor.

Notes

  • The broth cannot be cold; always warm it before adding to ensure even cooking of the rice.
  • Risotto requires constant attention and stirring to prevent sticking and burning.
  • Add cheese after removing from heat to avoid overly thick and dry risotto.
  • Do not add all the broth at once; adding it gradually is crucial for creamy consistency.
  • Dice the butternut squash evenly for uniform cooking—cutting into quarters before dicing helps manage size.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/butternut-squash-risotto-recipe/