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.

Course Dinner

Cuisine American, Italian

Keyword butternut squash recipe, Butternut squash risotto, butternut squash risotto recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 435kcal

Author Alida Ryder

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.

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