Print

Butternut Squash Risotto Recipe

Butternut Squash Risotto Recipe
Print Recipe

★★★★★

4.9 from 19 reviews

This creamy and comforting Butternut Squash Risotto combines tender cubes of sweet butternut squash with Arborio rice cooked slowly in warm vegetable broth to achieve a rich, velvety texture. Enhanced with aromatic rosemary or sage, garlic, and finished with optional grated Parmesan cheese, this dish is perfect for a cozy dinner or special occasion.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1/2 teaspoon sea salt, plus more to taste
  • Freshly ground black pepper, to taste

Main Ingredients

  • 2 cups cubed butternut squash (¼-inch cubes)
  • 2 garlic cloves, finely chopped
  • 1 teaspoon minced rosemary or sage
  • 1 cup uncooked Arborio rice
  • ½ cup dry white wine
  • 4 cups warmed vegetable broth

Optional Garnish and Serving

  • Chopped parsley or small sage leaves (optional)
  • ½ cup grated pecorino or Parmesan cheese (optional)

Instructions

  1. Sauté Onion and Butternut Squash: Heat the olive oil in a large skillet over medium heat. Add the chopped onion along with sea salt and freshly ground black pepper. Cook for 2 to 3 minutes until the onions soften. Add the cubed butternut squash and continue cooking for 6 to 8 minutes until the squash begins to tenderize.
  2. Add Garlic, Herbs, and Rice: Stir in the finely chopped garlic, minced rosemary or sage, and Arborio rice. Cook this mixture for about 1 minute to toast the rice lightly and develop flavor. Pour in the dry white wine, stirring frequently, and cook for 1 to 3 minutes until the wine reduces significantly.
  3. Cook with Broth: Gradually add the warmed vegetable broth in ¾-cup increments. Stir continuously to allow the rice to absorb each addition of broth before adding more. Continue this process until the butternut squash is fully tender and the risotto reaches a soft, creamy consistency. Season with additional salt and pepper to taste.
  4. Garnish and Serve: Remove from heat and optionally garnish the risotto with chopped parsley or small sage leaves. Serve immediately with grated pecorino or Parmesan cheese on the side or sprinkled on top as desired.

Notes

  • Keep the broth warm throughout cooking to ensure even absorption and prevent chilling the rice.
  • Stirring continuously helps release the rice’s starch, giving the risotto its creamy texture.
  • You can substitute rosemary with sage or a mix of fresh herbs based on your preference.
  • For a vegan version, omit the cheese and use vegan cheese or nutritional yeast for flavor.
  • Use dry white wine with a neutral flavor to complement butternut squash without overpowering it.

Nutrition

Keywords: butternut squash risotto, creamy risotto recipe, vegetarian Italian dish, autumn recipes, easy risotto

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