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Creamy Butternut Squash Risotto

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A cozy Italian classic featuring creamy arborio rice and sweet butternut squash, perfect for autumn evenings.

Ingredients

Scale
  • 1 ½ cups Arborio rice
  • 1 medium butternut squash, peeled and cubed
  • 4 cups vegetable or chicken broth
  • ½ cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • Fresh sage, chopped
  • Salt and pepper to taste

Instructions

  1. Prep your butternut squash: Start by peeling and cubing your butternut squash into bite-sized pieces (about ½-inch cubes).
  2. Roast the squash: Preheat the oven to 400°F (200°C) and toss the cubed squash with olive oil, salt, and pepper. Roast for about 25–30 minutes until tender.
  3. Heat the broth: In a separate saucepan, keep broth on low heat.
  4. Sauté the aromatics: In a large skillet, heat olive oil and butter, then add onion and garlic. Sauté until onion is translucent.
  5. Add the Arborio rice: Stir in the rice and toast for about 2 minutes.
  6. Incorporate broth gradually: Add warm broth one ladle at a time, stirring until mostly absorbed. This takes about 18-20 minutes.
  7. Blend in the roasted squash: Fold in roasted butternut squash, saving some for garnish.
  8. Finish with Parmesan and sage: Stir in grated Parmesan and chopped sage, adding another tablespoon of butter for richness.
  9. Taste and adjust: Season to taste with salt and pepper as needed.

Notes

Serve warm in bowls, garnished with cracked black pepper and additional Parmesan.

Nutrition

Keywords: risotto, butternut squash, comfort food, Italian cuisine, vegetarian recipes

Find it online: https://sweetladle.com/one-pan-creamy-butternut-squash-risotto-weeknight/