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Roasted butternut squash risotto is a cozy fall dish that combines creamy rice with sweet, caramelized squash. You can make this comforting meal easily at home using arborio rice, butternut squash, white wine, and Parmesan cheese. The squash adds a rich flavor and pretty orange color to the risotto.
This dish is perfect for chilly evenings or special dinners. You can roast the squash ahead of time to make the cooking process quicker. Adding fresh herbs like sage or thyme gives the risotto an extra boost of fall flavor.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make roasted butternut squash risotto:
• 1 medium butternut squash, peeled and cubed • 1 1/2 cups Arborio rice • 4-5 cups vegetable or chicken broth • 1/2 cup white wine (optional) • 1 onion, diced • 3 cloves garlic, minced • 2 tablespoons olive oil • 1/2 cup grated Parmesan cheese • 2 tablespoons butter • Fresh sage leaves • Salt and pepper to taste
Can’t find some ingredients? Try these swaps:
• Use pumpkin or sweet potato instead of butternut squash • Swap Arborio for short-grain brown rice • Replace white wine with extra broth • Substitute shallots for onion • Use dried sage if fresh isn’t available
Don’t have Parmesan? Try pecorino romano or nutritional yeast for a vegan option. You can also skip the butter and use extra olive oil to keep it dairy-free.
Remember, risotto is flexible! Feel free to add other veggies like mushrooms or spinach. You can also toss in some nuts or seeds for extra crunch.
Instructions
Preheat your oven to 400°F (200°C). Cut the butternut squash in half and remove the seeds. Chop half into small cubes and leave the other half whole.
Place the squash on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 25-30 minutes until golden brown.
While the squash roasts, start your risotto. Heat butter in a large pot over medium heat. Add chopped shallots and cook until soft.
Stir in the rice and cook for a minute. Pour in some white wine and let it absorb.
Add warm broth to the rice, one ladle at a time. Stir often and wait for each addition to absorb before adding more.
When the rice is creamy and tender, mix in the roasted squash cubes. Add grated Parmesan cheese and a pat of butter.
Season with salt and pepper to taste. Serve your risotto hot, topped with extra Parmesan if you like.
Tips, Tricks & Storing
Make sure your rice is toasted before adding liquid. This step brings out a nutty flavor and helps the grains keep their shape.
Stir the risotto often, but not constantly. This releases the starch and creates that creamy texture you want.
Don’t rush the cooking process. Add the broth slowly, allowing each addition to be absorbed before adding more.
For extra flavor, try roasting your butternut squash with herbs like sage or thyme.
Use a wide, shallow pan for cooking risotto. This allows the rice to cook evenly and absorb liquid more easily.
Leftover risotto can be stored in an airtight container in the fridge for up to 3 days.
To reheat, add a splash of broth or water and warm gently on the stove, stirring occasionally.
You can freeze risotto for up to 3 months. Thaw overnight in the fridge before reheating.
Try making arancini with leftover risotto. Shape into balls, coat in breadcrumbs, and fry for a delicious snack.
For a vegan version, skip the cheese and use vegetable broth instead of chicken broth.