Creamy and comforting, this autumn-inspired risotto features tender roasted butternut squash and a velvety Parmesan cheese sauce. The sweet, nutty flavor of the squash perfectly complements the richness of the risotto, making it an elegant main course or a hearty side dish.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 40 minsTotal Time 59 minsFor the Roasted Butternut Squash
1 medium butternut squash (about 2 lbs), peeled and diced
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
For the Risotto
1 ½ cups Arborio rice
4 cups vegetable broth, kept warm
1 cup dry white wine (optional, or use more broth)
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp unsalted butter
2 tbsp olive oil
½ cup grated Parmesan cheese
¼ cup heavy cream (optional, for extra creaminess)
1 tbsp fresh sage, chopped
1 tbsp fresh parsley, chopped (for garnish)
Salt and black pepper, to taste
Roast the Butternut Squash
1
Preheat the oven to 400°F (200°C).
Toss the diced butternut squash with olive oil, salt, pepper, and thyme.
Spread on a baking sheet in a single layer.
Roast for 25-30 minutes , or until tender and slightly caramelized.
Set aside and keep warm.
Prepare the Risotto Base
2
In a large saucepan or Dutch oven, heat olive oil and butter over medium heat.
Add the chopped onion and sauté for 5-7 minutes until translucent.
Stir in the garlic and cook for 1 minute until fragrant.
Add the Arborio rice and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
Deglaze and Cook the Risotto
3
Pour in the white wine , stirring constantly until absorbed.
Begin adding the warm vegetable broth , one ladleful at a time, stirring frequently.
Allow the liquid to be absorbed before adding more.
Continue this process for about 20-25 minutes , or until the rice is creamy and al dente.
Incorporate the Squash and Finish
4
Gently fold in the roasted butternut squash.
Stir in Parmesan cheese, heavy cream (if using), and chopped sage.
Season with additional salt and pepper to taste.
Cook for another 2 minutes to meld flavors.
Serve
5
Remove from heat and let the risotto rest for 2-3 minutes.
Garnish with fresh parsley and more Parmesan.
Serve hot with a side of crusty bread or a green salad.
Tips and Variations
6
Make It Vegan: Use dairy-free butter and skip the Parmesan or use nutritional yeast.
For Extra Flavor: Add a splash of white truffle oil before serving.
Cheese Options: Substitute Gruyère or Pecorino for Parmesan.
Make It Nutty: Add toasted pine nuts or walnuts as a garnish.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth.
Ingredients For the Roasted Butternut Squash
1 medium butternut squash (about 2 lbs), peeled and diced
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
For the Risotto
1 ½ cups Arborio rice
4 cups vegetable broth, kept warm
1 cup dry white wine (optional, or use more broth)
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp unsalted butter
2 tbsp olive oil
½ cup grated Parmesan cheese
¼ cup heavy cream (optional, for extra creaminess)
1 tbsp fresh sage, chopped
1 tbsp fresh parsley, chopped (for garnish)
Salt and black pepper, to taste
Directions Roast the Butternut Squash
1
Preheat the oven to 400°F (200°C).
Toss the diced butternut squash with olive oil, salt, pepper, and thyme.
Spread on a baking sheet in a single layer.
Roast for 25-30 minutes , or until tender and slightly caramelized.
Set aside and keep warm.
Prepare the Risotto Base
2
In a large saucepan or Dutch oven, heat olive oil and butter over medium heat.
Add the chopped onion and sauté for 5-7 minutes until translucent.
Stir in the garlic and cook for 1 minute until fragrant.
Add the Arborio rice and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
Deglaze and Cook the Risotto
3
Pour in the white wine , stirring constantly until absorbed.
Begin adding the warm vegetable broth , one ladleful at a time, stirring frequently.
Allow the liquid to be absorbed before adding more.
Continue this process for about 20-25 minutes , or until the rice is creamy and al dente.
Incorporate the Squash and Finish
4
Gently fold in the roasted butternut squash.
Stir in Parmesan cheese, heavy cream (if using), and chopped sage.
Season with additional salt and pepper to taste.
Cook for another 2 minutes to meld flavors.
Serve
5
Remove from heat and let the risotto rest for 2-3 minutes.
Garnish with fresh parsley and more Parmesan.
Serve hot with a side of crusty bread or a green salad.
Tips and Variations
6
Make It Vegan: Use dairy-free butter and skip the Parmesan or use nutritional yeast.
For Extra Flavor: Add a splash of white truffle oil before serving.
Cheese Options: Substitute Gruyère or Pecorino for Parmesan.
Make It Nutty: Add toasted pine nuts or walnuts as a garnish.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth.
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