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Easy Creamy Roasted Butternut Squash Risotto with Sage

A close-up of creamy butternut squash risotto topped with roasted squash cubes, herbs, and grated cheese.
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Make a rich and comforting butternut squash risotto that is perfect for a fall dinner. This recipe uses roasted squash for deep flavor and simple steps for a creamy result.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil, plus more for roasting
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 cups chicken or vegetable broth, warmed
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon fresh sage, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper on a baking sheet. Roast for 20 to 25 minutes until tender. Mash about half of the roasted squash with a fork to create a puree; leave the other half in cubes.
  2. In a small saucepan, keep the broth warm over low heat.
  3. In a large, heavy-bottomed pot or Dutch oven, melt the butter with the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent.
  6. Pour in the white wine and stir until it is completely absorbed.
  7. Add one ladleful (about 1 cup) of the warm broth to the rice. Stir continuously until the liquid is almost fully absorbed before adding the next ladleful. Continue this process, adding broth one ladle at a time and stirring constantly, for about 18 to 20 minutes.
  8. When the rice is nearly done (creamy but still slightly firm in the center), stir in the butternut squash puree, the remaining roasted squash cubes, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
  9. Remove the pot from the heat. Stir in the Parmesan cheese and chopped sage until fully incorporated and the risotto is creamy.
  10. Serve immediately with extra Parmesan cheese on top.

Notes

  • Keep your broth warm throughout the cooking process; adding cold broth stops the cooking and affects the final texture.
  • Stirring frequently releases the starch from the Arborio rice, which creates the signature creamy texture without adding cream.
  • If you prefer a thinner consistency, add a little more warm broth at the end until you reach your desired texture.

Nutrition

Find it online: https://delishdiarist.com/butternut-squash-risotto-recipe/