Butternut Squash Risotto
Creamy butternut squash risotto is like a hug in a bowl. Topped with crispy sage leaves and plenty of Parmesan cheese, it’s the perfect meal for fall.
Ingredients and Substitutions
- Butternut squash.
- Butter. Olive oil can be used too.
- Onion.
- Fresh garlic cloves.
- Fresh thyme.
- Fresh sage.
- Arborio rice. Risotto is made with short-grain rice which breaks down slightly, releases starch and becomes creamy when cooked. Carnaroli rice is also good for risotto.
- White wine. To keep this recipe alcohol-free, substitute the wine with stock and a tablespoon of lemon juice.
- Stock. Vegetable stock/chicken stock will both work, it just depends on your diet/preference.
- Heavy cream.
- Parmesan cheese.
- Salt and black pepper.
How To Make Butternut Squash Risotto
- Roast the butternut: You need approximately 2 cups of butternut puree for this recipe. I used one and a half medium butternuts for the puree and cubed the other half for serving (directions in the recipe card – optional). Halve the butternut then place cut-side down in a roasting dish. Pour in a cup of water and cover with foil then roast until soft.
- Make the risotto: Cook the onion and garlic in the butter until soft, add the rice and deglaze with the wine. Slowly pour in the stock, stirring continuously until the rice is al dente and creamy. Add the cream and parmesan cheese then season to taste.
- Serve: Serve the risotto topped with roasted butternut cubes and fried sage leaves.
Can I Make This Ahead
Risotto is definitely best served immediately but leftovers can be kept in an airtight container in the fridge for up to 3 days. I would recommend reheating with a splash of water or chicken broth over low heat before serving. To prepare risotto ahead of time for a dinner party, cook the risotto for half the time until the rice is still quite firm but starting to soften then remove from the heat and spread out on a sheet pan. Cover with plastic wrap and refrigerate. Finish the cooking right before serving.
Serving Suggestions
Butternut squash risotto is a great meat-free main dish but also makes a wonderful side dish (great for Thanksgiving). To add some protein, serve it with roast chicken or pork chops or keep it vegetarian and add a side dish of brussels sprouts or roasted broccoli.
Ingredients
- 2 medium butternut squash
For the risotto
- 2 tbsp butter
- 1 medium onion finely chopped
- 3 garlic cloves minced/grated
- 2 tsp fresh thyme leaves
- 1 tsp fresh sage leaves chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- 5 cups vegetable stock/vegetable broth
- ½ cup heavy cream
- ¾ cup grated parmesan cheese
- salt and black pepper to taste
to serve (optional)
- fried sage leaves
- roasted butternut squash cubes
- Parmesan cheese
Instructions
Roast the butternut squash
- Preheat the oven to 400°F/200°C.
- Halve the butternut squash with a sharp knife. Place one and a half of the butternut squash on a baking sheet. Add a cup of water then cover with foil and place in the oven. Roast for 30-40 minutes until tender.
- Cube the remaining butternut, drizzle with a tablespoon of oil and season with salt. Roast for 20 minutes until caramelized and soft.
- Once roasted, scoop the flesh out of the butternut halves then puree with a blender or food processor.
Make the risotto
- While the butternut squash is roasting, start on the risotto.
- In a deep pan, large saucepan or braiser, melt the butter over medium-high heat.
- Add the onion and sauté for a few minutes until softened.
- Stir in the garlic and herbs and cook for 30 seconds then add in the rice.
- Stir the rice to coat in the butter then pour in the wine. Allow to simmer and reduce.
- Turn the heat down to medium-low then add the stock, one ladle at a time, stirring continuously until the liquid is absorbed then repeat. The constant agitation of the rice is what gives risotto its creamy consistency.
- Once the rice is al dente, stir in the butternut squash puree and cream. Allow to simmer for another few minutes.
- Add the parmesan cheese and season to taste with salt and pepper.
- To fry the sage leaves, heat a few tablespoons of oil in a small frying pan and add the sage leaves. Fry for a few seconds then drain on paper towels.
- Serve the risotto in bowls and garnish with the roasted butternut cubes, fried sage and grated parmesan cheese.