Rich Roasted Butternut Squash Risotto: An Autumn Comfort (Print Version)

Roasted Butternut Squash Risotto: Experience creamy, savory perfection. My simple recipe guides you to a comforting autumn dish everyone will love.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-Inspired
Dietary: Vegetarian

# Ingredients:

→ Roasted Squash & Aromatics

01 - 1 medium butternut squash, peeled, seeded, and cubed
02 - 2 large shallots or 1 medium yellow onion, finely chopped
03 - 3-4 cloves garlic, minced
04 - 2 tablespoons olive oil
05 - Salt and freshly ground black pepper, to taste

→ Risotto Base

06 - 1 ½ cups Arborio rice
07 - ½ cup dry white wine (e.g., Pinot Grigio, Sauvignon Blanc)
08 - 6 cups vegetable broth, warmed

→ Flavor Builders

09 - ½ cup freshly grated Parmesan cheese, plus more for serving
10 - 2 tablespoons unsalted butter
11 - 6-8 fresh sage leaves, finely chopped

# Instructions:

01 - First things first, get that squash ready! Preheat your oven to 400°F (200°C). Peel, seed, and cube your butternut squash into roughly 1-inch pieces. Toss them with a tablespoon of olive oil, a good pinch of salt, and some fresh black pepper on a baking sheet. I like to spread them out so they get nice and caramelized, not steamed. Roast for about 20-25 minutes, or until they're tender and slightly browned at the edges. This step is crucial for flavor, don't rush it! The smell of roasting squash is just divine, a real autumn scent.
02 - While the squash roasts, grab a large, heavy-bottomed pot or Dutch oven. Heat the remaining tablespoon of olive oil over medium heat. Add your chopped shallots (or onion) and cook until they're soft and translucent, about 5-7 minutes. Don't let them brown too much. Then, stir in the minced garlic and cook for just another minute until fragrant. This is where the kitchen starts to smell really good, like comfort is cooking. I always take a deep breath here, it's a little moment of peace before the stirring begins.
03 - Add the Arborio rice to the pot with the shallots and garlic. Stir it constantly for about 2-3 minutes, until the edges of the grains become translucent but the center is still opaque. This toasting step is super important; it helps the rice absorb the liquid evenly and maintains its structure, preventing it from getting mushy. You'll hear a slight crackling sound, and it'll smell a bit nutty. This is where you really start to build the texture for your Roasted Butternut Squash Risotto.
04 - Pour in the dry white wine. It'll sizzle and create a wonderful aroma! Stir continuously, scraping up any browned bits from the bottom of the pot, until all the wine has been absorbed by the rice. This usually takes just a couple of minutes. The alcohol cooks off, leaving behind a lovely depth of flavor. This is an "oops" moment for me if I forget to scrape the bottom, so pay attention!
05 - Now for the main event! Add the warm vegetable broth, one ladleful at a time (about ½ cup). Stir constantly until almost all the liquid has been absorbed before adding the next ladle. This constant stirring releases the starches from the rice, creating that signature creamy consistency. This process takes about 20-25 minutes, and it's a labor of love. I usually put on some music and just get into the rhythm. It’s quite meditative, honestly.
06 - When the rice is al dente – meaning it’s tender but still has a slight bite in the center – remove the pot from the heat. Stir in the roasted butternut squash, butter, and freshly grated Parmesan cheese. If it seems a little too thick, add another splash of warm broth until it reaches your desired creaminess. Stir in the fresh chopped sage. Taste and adjust seasoning with salt and pepper. Serve immediately, as risotto doesn't like to wait! It should be luscious and flowing, not stiff.

# Notes:

01 - Always use warm broth for your risotto; cold broth will shock the rice and make it gummy.
02 - Risotto is best served immediately; leftovers are fine but lose some of that fresh creaminess.
03 - Try swapping butternut squash for sweet potato or pumpkin if you're feeling adventurous.
04 - Serve with a simple green salad and crusty bread for a complete, comforting meal.

# Equipment Needed:

01 - Large baking sheet
02 - large heavy-bottomed pot or Dutch oven
03 - wooden spoon
04 - ladle

# Nutrition (Per Serving):

Calories: 450
Total Fat: 18g
Total Carbohydrate: 55g
Protein: 12g

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