Roasted Butternut Squash Risotto (Print Version)
Comforting blend of roasted butternut squash, Arborio rice, and herbs for a creamy, satisfying dish.
# What You'll Need:
→ Roasted Squash
01 - 1 small butternut squash (about 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
02 - 2 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 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 - 1 1/2 cups Arborio rice
11 - 1/2 cup dry white wine
12 - 1/2 cup grated Parmesan cheese, plus extra for serving
13 - 2 tbsp chopped fresh sage or 1 tsp dried sage
14 - Salt and pepper to taste
# How to Cook:
01 - Preheat the oven to 425°F. Toss the cubed squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25 to 30 minutes, turning once, until golden and tender. Set aside.
02 - Heat the vegetable broth in a small saucepan over low heat and keep warm.
03 - In a large heavy-bottomed pot, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add diced onion and cook 3 to 4 minutes until translucent. Stir in minced garlic and cook for 1 minute more.
04 - Add Arborio rice to the pot and stir continuously for 2 minutes until the grains are lightly toasted.
05 - Pour in the white wine and stir until fully absorbed by the rice.
06 - Add warm broth gradually, about 1/2 cup at a time, stirring frequently. Wait until liquid is nearly absorbed before adding more. Continue this process until rice is creamy and al dente, about 20 minutes, using as much broth as needed.
07 - Gently fold in roasted squash, Parmesan cheese, chopped sage, and remaining 1 tablespoon butter. Season with salt and freshly ground pepper to taste.
08 - Serve immediately, garnished with additional Parmesan and sage if desired.
# Expert Advice:
01 -
- The roasted squash adds natural sweetness without any sugar, making every spoonful taste almost luxurious.
- One pot dinner means less cleanup, more time to actually enjoy the meal with people you care about.
- Medium difficulty feels intimidating until you realize risotto is just rice, warm broth, and the patience to stir—then suddenly you're a person who makes risotto.
02 -
- If you add cold broth, your risotto's cooking stops immediately and the rice won't reach that creamy state no matter how long you stir—keeping the broth warm is genuinely non-negotiable.
- You might not need all five cups of broth, and that's okay; the rice tells you when it's done, not the recipe.
- Resist the urge to wander away from the pot—the constant stirring isn't just tradition, it's what releases the starch that makes risotto creamy instead of soupy.
03 -
- Use a heavy-bottomed pot so the bottom doesn't scorch while you're stirring; stainless steel or cast iron works beautifully.
- If your risotto is too thick when you're done, loosen it with another splash of warm broth—it'll relax into the right consistency as you stir.