Go Back
To make savory butternut squash risotto, you need a few simple ingredients. Each one adds flavor and texture to the dish. Here’s what you will need: - 1 cup Arborio rice - 4 cups vegetable broth - 1 medium butternut squash, peeled and diced - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 tablespoons olive oil - 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage) - Salt and pepper to taste - Fresh parsley for garnish (optional) Arborio rice is key for risotto. Its high starch content gives the dish a creamy texture. The vegetable broth adds depth to the flavor. Butternut squash brings a sweet and nutty taste. Onion and garlic build a solid base for the dish. Parmesan cheese adds a rich, savory note, while nutritional yeast offers a vegan alternative. Olive oil enhances the overall flavor, and sage gives a lovely herbal touch. Feel free to adjust the seasoning to your taste. You can also add other herbs or spices for a unique twist. For a complete cooking guide, check out the Full Recipe. To make the best risotto, start by preparing the vegetable broth. Heat 4 cups of vegetable broth in a saucepan over low heat. Keep it warm throughout the cooking process. This helps the rice cook evenly. Next, roast the butternut squash. Preheat your oven to 400°F (200°C). Peel and dice the squash into small pieces. Toss the squash with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet. Roast for about 20-25 minutes. Look for a tender, caramelized texture. Set the squash aside once done. Now, heat the remaining tablespoon of olive oil in a large pan over medium heat. Add 1 small finely chopped onion. Sauté for 4-5 minutes until it turns translucent. Then, add 2 minced garlic cloves. Cook for an additional minute until fragrant. Time to add the rice. Stir in 1 cup of Arborio rice. Let it toast lightly for about 2 minutes to enhance its nutty flavor. After toasting, gradually add the warm vegetable broth. Use a ladle to add broth, one scoop at a time. Stir frequently and only add more when the previous amount is mostly absorbed. This step is key for making creamy risotto. Continue this for about 18-20 minutes until the rice is al dente. When the rice is cooked, it’s time to mix in the roasted squash. Gently fold in the squash and 1 tablespoon of fresh chopped sage. Add 1/2 cup of grated Parmesan cheese, stirring until it melts and creates a creamy texture. Adjust the taste with salt and pepper. Now, remove the risotto from heat. Let it sit for a minute to thicken. Serve it warm, garnished with fresh parsley if you like. This dish is rich, creamy, and full of flavor. You can find the full recipe [here](Full Recipe). Stirring is key to great risotto. It helps the rice release starch, which makes it creamy. You should stir often while cooking. This keeps the rice from sticking and burning. Timing is also crucial for broth. Add broth slowly, one ladle at a time. Wait until each ladle is almost gone before adding more. This way, the rice cooks evenly and absorbs all those flavors. Spices can take your risotto to the next level. Consider adding a pinch of nutmeg or some chili flakes. These spices give warmth and depth. If you want a cheese switch, try goat cheese or feta. They add a tangy twist that pairs well with the squash. A wide, shallow pan works best for risotto. This type of pan allows the rice to cook evenly. A good wooden spoon is also essential for stirring. It won’t scratch your pan and gives you better control. To simplify prep, use a garlic press for the garlic and a good peeler for the squash. These tools save time and make cooking more fun. For the full recipe, check out the Savory Butternut Squash Risotto details! {{image_2}} To make your butternut squash risotto even tastier, try adding fresh herbs or spices. Sage pairs well with the squash. You can also use thyme or rosemary for a different taste. A pinch of nutmeg adds warmth. If you want more texture, consider mixing in some sautéed mushrooms or spinach. You can even add cooked sausage or chicken for extra protein. For a vegan version, swap the Parmesan cheese with nutritional yeast. This gives a cheesy flavor without dairy. Use vegetable broth to keep it plant-based. If you need a gluten-free option, Arborio rice is naturally gluten-free. Just make sure to check your broth for gluten. In the fall, use seasonal ingredients like sage and roasted chestnuts. They add depth and warmth to your risotto. For spring or summer, try adding peas or asparagus. These bright flavors make the dish feel fresh. You can also use lemon zest for a citrus kick. Whether it's fall or spring, you can always adjust to match the season’s bounty. For the full recipe, check out the detailed steps above! When you have leftover risotto, store it in an airtight container. Place it in the fridge. It will stay fresh for about three days. If you want to save it for longer, consider freezing it. Use freezer-safe containers and leave some space for expansion. It can last up to three months in the freezer. To reheat risotto, the stovetop is best. Add a splash of broth or water while warming it. Stir gently over low heat until hot. This keeps the rice creamy and prevents it from drying out. If it gets too thick, add more liquid to adjust the consistency. Cooked risotto lasts about three days in the fridge. Always check for signs of spoilage before eating. Look for off smells, discoloration, or a slimy texture. These signs mean it's time to toss it out. Enjoy your savory butternut squash risotto while it's fresh! For the full recipe, check out the earlier section. To make risotto creamy, you must stir it often. This releases starch from the rice, giving it a smooth texture. Here are some tips: - Use Arborio rice for the best creaminess. - Gradually add warm broth, one ladle at a time. - Stir frequently until the rice absorbs the broth. - Finish with cheese, like Parmesan, for extra creaminess. Regular rice won't give you the same creamy risotto. Arborio rice is short-grain and high in starch. This starch is key to making risotto creamy. If you use long-grain rice, the texture will be different. Arborio rice is the best choice for a rich, creamy risotto. Butternut squash risotto pairs well with many dishes. Try these sides: - A crisp green salad with a light vinaigrette. - Roasted or grilled vegetables for added flavor. - A glass of white wine, like Pinot Grigio, complements the dish. These options balance the creamy risotto and enhance your meal. Yes, butternut squash risotto is healthy! The ingredients provide many benefits: - Butternut squash is rich in vitamins A and C. - Arborio rice gives you energy and is gluten-free. - Olive oil contains healthy fats. - Adding fresh herbs boosts flavor and nutrients. This dish can fit well into a balanced diet. You can enjoy it guilt-free! You now have the tools to make a delicious butternut squash risotto from scratch. We covered the key ingredients, cooking steps, and helpful tips to perfect your dish. Remember to stir often and find the best flavors for your taste. With many variations and storage tips, you can enjoy this meal multiple ways. Risotto can be both a healthy choice and a delightful treat. Dive into your culinary adventure, and enjoy every creamy bite!

Savory Butternut Squash Risotto

Indulge in the creamy delight of Savory Butternut Squash Risotto with this easy recipe! Perfect for cozy dinners, this dish combines the rich flavors of roasted butternut squash and fresh sage with creamy Arborio rice. In just 55 minutes, you'll create a delicious, comforting meal that's sure to impress. Ready to savor every bite? Click through for the full recipe and make this delightful risotto tonight!
Print Recipe Pin Recipe

Ingredients
  

1 cup Arborio rice

4 cups vegetable broth

1 medium butternut squash, peeled and diced

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons olive oil

1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Prepare the Broth: In a saucepan, heat the vegetable broth over low heat so it's warm throughout cooking.

    Roast the Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, season with salt and pepper, and spread it out on a baking sheet. Roast for about 20-25 minutes, or until tender and slightly caramelized. Set aside.

      Sauté Onions and Garlic: In a large pan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onions and sauté for 4-5 minutes until they are translucent. Add the minced garlic and cook for an additional minute until fragrant.

        Add the Rice: Stir in the Arborio rice, allowing it to toast lightly for about 2 minutes. This step enhances the nutty flavor of the rice.

          Gradually Add Broth: Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Only add the next ladle when the previous one has been mostly absorbed by the rice. Continue this process until the rice is al dente, about 18-20 minutes.

            Incorporate the Squash: Once the rice is cooked, gently fold in the roasted butternut squash and chopped sage. Add the grated Parmesan cheese, stirring until melted and creamy. Adjust seasoning with salt and pepper to taste.

              Serve: Remove from heat and let the risotto sit for a minute. Serve it warm, garnished with fresh parsley if desired.

                Prep Time: 15 mins | Total Time: 55 mins | Servings: 4