Butternut Squash Risotto Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
349 kcal
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Course
Side Dish, Main Course
Butternut Squash Risotto Recipe
Description
The Butternut Squash Risotto Recipe features roasted cubes of butternut squash seasoned with salt and pepper and baked until tender. The risotto itself is made by gently sautéing onion and garlic, then stirring in Arborio rice and gradually adding warm chicken or vegetable broth to coax out the rice's creamy texture. Dried rosemary, thyme, salt, and pepper are introduced near the end of cooking, while fresh sage and lemon juice brighten the finished dish. Parmesan cheese folded in at the end adds savory richness.
The risotto offers a velvety, creamy texture characteristic of well-made risotto, balanced by the sweet roasted squash and herbal undertones. The method creates a hearty and warmly flavorful dish with layers of subtle savory and sweet notes. Cooking the rice with attentive stirring ensures a tender but not mushy consistency.
Serve this risotto as a main course or a side alongside roasted meats or fresh green salads. The combination of squash and herbs makes for an inviting fall or winter dish. Preparing and roasting the squash ahead can streamline assembly. Leftovers reheat well when gently warmed with added broth to restore creaminess.
For those interested, substituting some early broth with dry white wine is a traditional variation. Vegans can switch Parmesan for plant-based alternatives. Cooling and refrigerating leftovers in a sealed container extends shelf life to 3-4 days, but freezing is not recommended.
Ingredients
Roasted Butternut Squash
- 3-4 cups butternut squash cut into ½-inch cubes
- 2 tablespoons neutral cooking oil olive or avocado, generic cooking oil
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper
Risotto
- 1 ½ cups arborio rice
- 1 tablespoon neutral cooking oil or butter, generic cooking oil
- 1 sweet onion finely diced, small
- 2 cloves garlic crushed
- 4 ½ - 5 cups broth chicken or vegetable, regular sodium
- ¼ teaspoon rosemary dried
- ¼ teaspoon thyme dried
- ½-¾ teaspoon salt to taste
- ¼ teaspoon black pepper
- 1 tablespoon sage fresh
- ½ lemon juiced
- ½ cup Parmesan Cheese grated
Instructions
For the Roasted Butternut Squash:
- Preheat oven to 425°F.
- Roast the squash. Add butternut squash, 2 tablespoons oil, 1 teaspoon salt and ¼ teaspoon pepper to a large bowl. Toss until well combined. Line a large baking sheet with parchment paper and spread out cubes in a single layer. Bake for 30-35 minutes.
For the Risotto:
- Warm the broth. Place chicken broth in a pot and heat to almost a boil. Reduce heat to medium-low to keep warm.
- Heat the veggies and rice. Sauté oil and onions in a large pot or Dutch oven over medium heat. Add garlic and continue sautéing for another minute. Reduce heat to medium low and add rice. Stir for 1-2 minutes.
- Stir in the broth. Add ½-1 cup at a time of warmed chicken broth. Stir continuously and add next amount once liquid is almost completely absorbed. Repeat this process over the course of 25 minutes.
- Add the herbs. During the last 5 minutes of cooking, mix in the dried rosemary, thyme, salt and pepper.
- Serve the risotto. Once all broth is added and the risotto is to your desired consistency, add fresh sage, lemon juice, Parmesan cheese, and roasted butternut squash. Stir until well mixed and serve with additional fresh sage and Parmesan cheese. Enjoy!
Notes
- Traditional risottos often include dry white wine; you can replace the first ½ cup of broth with wine if desired.
- Vegan variations may use a plant-based Parmesan substitute to keep the dish dairy-free.
- Roasting the butternut squash and dicing onions can be done a day in advance to speed up cooking.
- Store leftover risotto in an airtight container in the fridge for up to 3-4 days; avoid freezing.
- When reheating risotto, warm gently in a skillet with added broth to restore creaminess and prevent drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 58g | 19% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 2104mg | 88% |
| Potassium | 358mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 8444IU | 169% |
| Vitamin C | 22mg | 24% |
| Calcium | 188mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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