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Creamy Butternut Squash Risotto

A rich and velvety risotto featuring roasted butternut squash, sage, and Parmesan for the ultimate cozy fall comfort dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Autumn, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Roasted Squash
  • 1 medium butternut squash (about 2 lbs) peeled and cubed
  • 3 tbsp olive oil divided
  • salt and pepper to taste
Risotto Base
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1.5 cups Arborio rice
  • 0.5 cup dry white wine
  • 6 cups vegetable broth warmed
  • 8-10 fresh sage leaves chopped
  • 0.5 cup Parmesan cheese grated
  • 2 tbsp unsalted butter

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Wooden spoon
  • Blender or food processor

Method
 

  1. Preheat oven to 400°F. Toss squash cubes with 2 tbsp oil, salt, and pepper. Roast 25-30 minutes until tender.
  2. Puree half the roasted squash; reserve the other half as cubes.
  3. Heat remaining oil in a large pot. Sauté onion until soft, then add garlic and sage.
  4. Add rice and toast for 2-3 minutes.
  5. Pour in wine and stir until absorbed.
  6. Add warm broth ladle by ladle, stirring until absorbed each time, about 18-22 minutes.
  7. Stir in squash puree, then reserved cubes, Parmesan, and butter off heat.
  8. Rest 2-3 minutes, season, and serve with extra Parmesan.

Notes

For vegan: Use nutritional yeast and vegan butter. Reheat leftovers with extra broth to restore creaminess.