Creamy Butternut Squash Risotto Recipe – Comforting Fall Dinner
Make the perfect creamy butternut squash risotto with roasted squash, sage, and parmesan. A cozy, comforting recipe ideal for fall dinners.
Ingredients
- 1 cup Arborio rice
- 2 cups diced butternut squash (about ½ medium squash)
- 4 cups vegetable broth (keep warm)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese (plus extra for serving)
- 2 tbsp extra virgin olive oil (or butter for richer flavor)
- 6 fresh sage leaves, finely chopped
- Salt and black pepper to taste
Instructions
- Roast the Butternut SquashPreheat oven to 400°F (200°C). Toss the diced squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring once halfway through, until golden and caramelized.
- Warm the BrothIn a saucepan, keep your vegetable broth warm over low heat — this helps the rice cook evenly and stay creamy.
- Sauté AromaticsIn a large skillet or deep pan, heat olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent. Stir in garlic and cook for another minute until fragrant.
- Toast the RiceAdd the Arborio rice to the pan and stir constantly for 2 minutes, letting each grain glisten and absorb the flavors.
- Add the Broth GraduallyPour in one ladle of warm broth at a time, stirring gently until it’s absorbed before adding more. Continue this process for 18–20 minutes. The rice should be tender but still slightly firm (al dente) and enveloped in a creamy sauce.
- Fold in the Roasted SquashOnce the rice is just right, fold in the roasted butternut squash, grated Parmesan, and chopped sage. Taste and adjust seasoning with salt and pepper.
- Serve and GarnishSpoon the risotto into warm bowls. Finish with a drizzle of olive oil, extra Parmesan, and — if you’re feeling fancy — a few crispy sage leaves.