Roasted Butternut Squash Risotto (Printable)
Creamy risotto with roasted butternut squash, sage, and nutmeg. Ready in one hour with medium difficulty for a vegetarian Italian main course.
# What You Need:
→ Roasted Butternut Squash
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Risotto Base
05 - 1 tablespoon unsalted butter
06 - 1 tablespoon olive oil
07 - 1 small yellow onion, finely chopped
08 - 2 cloves garlic, minced
09 - 1 1/2 cups Arborio rice
10 - 1/2 cup dry white wine
11 - 4 cups low-sodium vegetable broth, kept warm
12 - 1/2 cup freshly grated Parmesan cheese
13 - 2 tablespoons chopped fresh sage or 1 teaspoon dried sage
14 - 1/4 teaspoon freshly grated nutmeg
15 - Salt and pepper to taste
→ Garnish
16 - Additional Parmesan cheese
17 - Fresh sage leaves
# Directions:
01 - Preheat the oven to 425°F.
02 - On a baking sheet, toss cubed butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer and roast for 25 to 30 minutes, turning halfway through, until tender and caramelized. Set aside.
03 - In a large saucepan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3 to 4 minutes. Stir in minced garlic and cook for 1 minute more.
04 - Add 1 1/2 cups Arborio rice to the saucepan and stir to coat in oil. Toast for 2 minutes until the edges become translucent.
05 - Pour in 1/2 cup dry white wine, stirring constantly until the liquid is mostly absorbed.
06 - Add the warm vegetable broth one ladle at a time, stirring frequently after each addition. Allow each portion to absorb before adding more. Continue this process for 18 to 20 minutes until the rice is creamy and al dente.
07 - Stir in the roasted butternut squash, 1/2 cup grated Parmesan cheese, 2 tablespoons fresh sage, and 1/4 teaspoon grated nutmeg. Season with salt and pepper to taste.
08 - Remove from heat and let the risotto sit for 2 minutes. Transfer to serving dishes and garnish with additional Parmesan cheese and fresh sage leaves. Serve immediately while hot.
# Expert Suggestions:
01 -
- The roasted butternut squash melts into the creamy rice, creating these little pockets of sweetness that balance the savory Parmesan in the most satisfying way.
- Making risotto is surprisingly forgiving despite its fancy reputation, and the rhythmic stirring becomes almost therapeutic after a hectic day.
02 -
- Never rinse Arborio rice before cooking or youll wash away the crucial starch that creates the creamy texture, a mistake I made during my first attempt that resulted in disappointingly separate grains.
- Adding cold broth to risotto shocks the rice and interrupts the cooking process, so keeping it warm in a separate pot is worth the extra dish to wash.
03 -
- The perfect risotto should slowly spread across the plate when served, not sit in a firm mound, so err on the side of slightly looser consistency as it will continue to thicken after being removed from heat.
- Reserve a few roasted squash cubes to place on top just before serving, creating that beautiful color contrast and giving diners a preview of the flavors to come.