Creamy, comforting, and full of autumnal flavors, Roasted Butternut Squash Risotto is the perfect dish to warm up a chilly evening. This recipe combines the nutty sweetness of roasted butternut squash with the rich, velvety texture of Arborio rice cooked to perfection in a flavorful broth. Hints of sage and Parmesan cheese tie everything together, creating a dish that’s as satisfying as it is elegant. Whether you’re serving it as a hearty main course or a sophisticated side, this risotto is sure to impress.
Ingredients:
- For the Roasted Butternut Squash:
- 1 medium butternut squash, peeled, seeded, and diced into 1/2-inch cubes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg (optional)
- For the Risotto:
- 4 cups chicken or vegetable broth
- 1 cup water
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- 2 tbsp unsalted butter
- 2 tsp fresh sage, finely chopped (or 1/2 tsp dried sage)
- Salt and pepper, to taste
Instructions:
- Roast the Butternut Squash:
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, pepper, and nutmeg (if using) on a baking sheet.
- Spread it out in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and caramelized. Set aside.
- Prepare the Broth:
- In a medium saucepan, combine the broth and water. Warm it over low heat and keep it hot but not boiling while you prepare the risotto.
- Cook the Risotto:
- In a large skillet or saucepan, heat olive oil or butter over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
- Add the Arborio rice and cook for 2-3 minutes, stirring constantly, until the edges of the rice are translucent.
- Pour in the white wine and cook, stirring, until mostly absorbed.
- Add the Broth:
- Add one ladleful of hot broth to the rice. Stir frequently until the liquid is almost absorbed.
- Continue adding broth, one ladleful at a time, stirring and allowing the liquid to be absorbed before adding more. This process should take about 18-20 minutes.
- Finish the Risotto:
- When the rice is creamy and al dente, stir in the roasted butternut squash, Parmesan cheese, butter, and sage. Cook for 1-2 minutes, adjusting the consistency with a bit more broth if needed.
- Season with salt and pepper to taste.
- Serve:
- Spoon the risotto into bowls and garnish with extra Parmesan cheese and a sprinkle of fresh sage. Serve immediately.
Enjoy this rich and flavorful dish as a cozy dinner or a show-stopping addition to your fall table!
