Butternut Squash Risotto
This butternut squash risotto is perfectly creamy and delicious, made with butternut squash, fresh sage, and fluffy grated parmesan cheese! A winter and fall dinner recipe that no one can resist!
Servings: 4 servings
Calories: 501kcal
Ingredients
- 1 ½ cup arborio rice
- ¼ cup dry white wine
- 2 tablespoon extra-virgin olive oil
- 1 yellow onion - chopped
- 6 fresh sage leaves - minced
- 1.5 pounds butternut squash - ¼-inch cubes
- 6 cups vegetable broth
- black pepper - to taste
- ½ cup grated parmesan cheese - optional
- Sage leaves or thyme leaves for serving - optional
Instructions
- First, dry toast the rice: Heat a large skillet or pot over medium heat. Once hot, add the rice and keep turning it with a wooden spoon to avoid burning it. Keep toasting the rice for around 2-3 minutes, then add the white wine and stir immediately to prevent it from sticking. Let the wine evaporate, remove the rice from the skillet, and set it aside in a small bowl or on a plate.
- In the same skillet, add the extra-virgin olive oil. Add the chopped onion and minced sage leaves and cook for 2-3 minutes until the onion becomes translucent.
- Add the butternut squash, let it brown for a minute, then add ½ cup of broth until it softens and is tender to the touch (it should take around 12 to 15 minutes- add more broth if needed). See note 1.
- Add the toasted rice and stir well. Add ¾ cup of warm broth at a time, and stir every 20 to 30 seconds to allow the broth to be absorbed before adding the next. Cook for 18 to 20 minutes, depending on the risotto rice you used (check package instructions).
- Towards the end of cooking, adjust the seasoning with black pepper and check if more salt is needed.
- Remove from the stove, add ¼ cup of parmesan cheese (see note 2), mix well, and cover with a lid. Let it rest for 3 minutes before serving.
- Garnish with small sage leaves, thyme, and some grated parmesan, if desired.
Notes
Note 1: You can also use roasted butternut squash if you have any leftovers or if you have more time. I find that using roasted butternut squash gives the risotto more depth of flavor, but it adds a good 20 minutes to the recipe.
Note 2: For a vegan option, do not add parmesan in step 6, but let the risotto rest as this will make a much creamier risotto. You can also use a vegan parmesan as an alternative.
How to Store: Store butternut squash risotto in an airtight container or wrap it tightly with foil or plastic wrap. It can be stored refrigerated for up to three days, but it is best eaten freshly made.
To reheat, place it in a pot or a pan, add some vegetable broth (or water), and stir until hot throughout. You can also reheat it in the microwave. Add some broth and heat for a minute. Remove the risotto from the microwave, stir and put it back for another minute. Continue until it reaches the desired temperature (usually around 3 minutes).
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 501kcal | Carbohydrates: 88g | Protein: 11g | Fat: 11g | Sugar: 8g