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Roasted Butternut Squash Risotto Recipe

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4 from 6 reviews

This Roasted Butternut Squash Risotto is a cozy and comforting fall dish featuring tender Arborio rice cooked slowly with savory bone broth, sweet roasted butternut squash, fresh sage, and Parmesan cheese. Creamy and rich, it combines earthy and bright flavors for a deliciously satisfying meal perfect for cooler weather.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Roasted Butternut Squash

  • 1 pound butternut squash, peeled, seeded, and cut into 1/2 inch cubes (about 4 cups)
  • 2 Tablespoons extra virgin olive oil
  • Salt and pepper, to taste

Risotto

  • 6 cups bone broth (or chicken stock)
  • 3 Tablespoons butter
  • 1 large shallot, minced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (or dry vermouth)
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons chopped fresh sage
  • Salt and pepper, to taste

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Line a baking sheet with foil. Toss the cubed butternut squash with olive oil and season well with salt and pepper. Spread the squash in a single, even layer on the baking sheet. Roast for 25-30 minutes, tossing once halfway through, until the squash is tender and lightly caramelized. Remove from the oven and set aside.
  2. Simmer the Broth: While the squash roasts, bring the bone broth to a gentle simmer in a medium saucepan. Keep it warm on low heat throughout the risotto cooking process.
  3. Sauté Shallot and Garlic: In a wide, heavy-bottomed pot, melt the butter over medium-low heat. Add the minced shallot and cook for 2-3 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to brown the garlic.
  4. Toast the Rice: Add the Arborio rice to the pot with the shallots and garlic. Stir constantly as you cook the rice for 1 minute. This toasts the rice slightly, helping to develop a nutty flavor and improving texture.
  5. Deglaze with Wine: Pour in the white wine and stir continuously until the liquid is fully absorbed by the rice, about 1 minute. This adds brightness and complexity to the dish.
  6. Cook the Risotto: Add approximately one-third of the roasted butternut squash cubes to the pot now. Then, ladle in about 1/2 cup of the warm broth. Stir briskly and continuously until the broth is mostly absorbed. Repeat this process, adding the broth one ladle at a time and stirring often, allowing the rice to slowly soak up the liquid. Continue this for 20-25 minutes, until the rice is tender but still has a slight bite and the mixture is creamy.
  7. Finish the Risotto: Gently fold in the remaining roasted squash, grated Parmesan cheese, and chopped fresh sage. Season the risotto with salt and pepper to taste. Stir well to combine all the flavors.
  8. Serve and Enjoy: Spoon the creamy, comforting risotto into bowls and serve immediately while warm. The mix of roasted squash and fresh herbs provides a perfect balance that celebrates autumn.

Notes

  • You can substitute vegetable broth for bone broth to make this dish vegetarian-friendly.
  • If you don’t have white wine, use dry vermouth or simply replace with additional broth.
  • Be sure to stir the risotto constantly as it cooks to develop a creamy texture and prevent sticking.
  • Fresh sage is recommended for the best flavor, but you can use dried sage if fresh is unavailable—reduce quantity by half.
  • Leftover risotto can be refrigerated for up to 2 days and reheated with a splash of broth to loosen it.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Italian

Find it online: https://dishiary.com/roasted-butternut-squash-risotto-recipe/