Butternut Squash Risotto
This Roasted Butternut Squash Risotto is simple enough for a weeknight but feels right at home at a dinner party too. Creamy Arborio rice pairs with sweet roasted squash, salty Parmesan, and crisp sage leaves. It's the easiest risotto you'll ever make!
Servings: 4 servings
Calories: 773kcal
Ingredients
Risotto
- 1 cup arborio rice
- 2 ½ cups vegetable broth hot
- ½ cup white wine or sub for extra broth
- 2 shallots finely chopped
- 3 garlic cloves finely chopped
- 4 tbsp butter
- 2 cups Parmesan cheese
- salt to taste
Roasted Butternut Squash
Crispy Sage
- ¼ cup sage
- 3 tbsp olive oil
Toppings
- sage crispy
- 1 cup butternut squash roasted
- Parmesan cheese
Instructions
Crispy Sage
- Add oil to a small pan and over medium heat. Place a wooden spoon in the oil. When small bubbles start to form around the edges, the oil is ready. Place 5 or 6 sage leaves in the oil for about 15 seconds each. Leave them to rest on a paper towel-lined plate.
Risotto
- Add 2 tablespoons of butter and the shallots to a large skillet and cook for 3 minutes on medium-low heat. Add in the garlic and cook for another minute.
- Add 2 more tablespoons of butter into the pan, then the rice. Toast for 3 minutes. Add in the white wine and cook for 1 minute.
- Add 2 1/2 cups of hot stock into the rice and stir well. Cover with a lid and cook for 20 minutes on medium-low heat, stirring halfway to ensure nothing burns.
Butternut Squash
- Preheat oven to 450ºF.
- Toss the cubed squash with oil and salt. Add to a baking dish lined with parchment paper. Bake it for 20 minutes, stirring halfway.
- Reserve 1 cup of roasted squash and set aside. Add the rest to a food processor or blender with 1/2 cup of vegetable broth. Process/blend until very smooth.
- Mix the squash purée and parmesan cheese into the risotto.
- Scoop the finished risotto into bowls and top with the reserved squash, more parmesan, and crispy sage leaves.
Notes
- Cut the squash evenly. Aim for ½-inch cubes so they become tender and roast at the same rate.
- Keep the broth hot. Warm broth helps the Arborio rice cook evenly without dropping the temperature in the skillet.
- Toast the Arborio rice. Give it the full 3 minutes in butter to develop flavor while helping the grains hold their shape.
- Blend the squash well. Process it with the broth until completely smooth for a silky risotto without chunks in the base.
- Grate Parmesan fresh. Freshly grated cheese melts into the hot rice more easily and creates a smoother consistency.
- Watch the sage carefully. The leaves need only about 15 seconds in the hot oil, so remove them as soon as they turn crisp.
- Check the rice before serving. It should be tender with a slight bite in the center. Add a splash of warm broth if it needs a few more minutes.
- Adjust the consistency. Risotto thickens quickly as it rests, so stir in a little warm broth if it becomes too thick.
- Prep the squash ahead. Roast and purée it up to a day in advance, then refrigerate it in an airtight container until you're ready to cook.
- Reheat gently. Warm leftover risotto in a skillet over medium-low heat with a splash of broth or water to bring back its creamy texture.
Nutrition
Calories: 773kcal | Carbohydrates: 72g | Protein: 24g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 65mg | Sodium: 1911mg | Potassium: 895mg | Fiber: 6g | Sugar: 8g | Vitamin A: 23444IU | Vitamin C: 46mg | Calcium: 713mg | Iron: 4mg