Roasted Butternut Squash Risotto
Creamy Arborio rice combined with caramelized butternut squash, parmesan cheese, and fresh sage. This comforting Italian-inspired dish is perfect for fall and winter dinners.
Ingredients
- 1 pound butternut squash peeled, seeded, cut into ½ inch cubes - about 4 cups
- 2 tablespoons extra virgin olive oil
- 6 cups bone broth or chicken stock
- 3 tablespoons butter
- 1 large shallot minced - about ½ cup
- 3 cloves garlic minced
- 1½ cups Arborio rice
- ½ cup vegetable broth
- ½ cup Parmesan cheese freshly grated
- 2 teaspoons fresh sage chopped
- Salt and pepper to taste
Instructions
- Roast the Squash
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Toss butternut squash cubes with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes until fork tender and edges are caramelized, stirring once halfway through.
- Prepare the Broth
- Pour bone broth into a medium saucepan and heat over low heat until it reaches a gentle simmer. Keep warm throughout cooking.
- Cook the Aromatics
- Melt butter in a large, heavy-bottomed pot over medium heat.
- Add minced shallot and cook for 2-3 minutes until softened and translucent, stirring frequently.
- Add minced garlic and cook for another minute until fragrant but not browned.
- Toast the Rice
- Add Arborio rice to the pot and stir constantly for about 1 minute until rice becomes slightly translucent around the edges.
- Build the Risotto
- Pour in vegetable broth and stir until rice absorbs most of the liquid.
- Add one-third of the roasted butternut squash and stir gently into the rice.
- Add warm bone broth about ½ cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more.
- Continue this process for 18-20 minutes until rice is tender but still has a slight bite (al dente).
- Finish and Serve
- Remove pot from heat. Stir in remaining roasted butternut squash, grated Parmesan cheese, and chopped fresh sage.
- Taste and season with salt and pepper as needed.
- Serve immediately while hot and creamy.
Notes
Rice Selection: Arborio rice is essential for creamy texture. Carnaroli rice or sushi rice can be used as alternatives.
Squash Preparation: Cut squash into uniform ½-inch cubes for even roasting. Look for squash that feels heavy for its size with matte skin.
Broth Amount: You may not need all 6 cups of broth. The risotto should be creamy and flow slightly when you tilt the pot.
Stirring Technique: Stir every 30 seconds or so - consistent but not constant. This releases starch gradually without overcooking.
Vegan Option: Replace butter with vegan butter or olive oil, and use nutritional yeast instead of Parmesan cheese.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with additional warm broth to restore creamy consistency.
Make Ahead: Roast the squash ahead of time and keep warm. Make the risotto just before serving for best results.
Garnish Ideas: Top with crispy fried sage leaves, toasted pumpkin seeds, or a drizzle of balsamic reduction.
Retry
Squash Preparation: Cut squash into uniform ½-inch cubes for even roasting. Look for squash that feels heavy for its size with matte skin.
Broth Amount: You may not need all 6 cups of broth. The risotto should be creamy and flow slightly when you tilt the pot.
Stirring Technique: Stir every 30 seconds or so - consistent but not constant. This releases starch gradually without overcooking.
Vegan Option: Replace butter with vegan butter or olive oil, and use nutritional yeast instead of Parmesan cheese.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with additional warm broth to restore creamy consistency.
Make Ahead: Roast the squash ahead of time and keep warm. Make the risotto just before serving for best results.
Garnish Ideas: Top with crispy fried sage leaves, toasted pumpkin seeds, or a drizzle of balsamic reduction.
Retry
