Roasted Butternut Squash Risotto (Print version)
Creamy Arborio rice combined with sweet roasted butternut squash and fresh herbs.
# What you need:
→ Roasted Butternut Squash
01 - 1 small butternut squash (about 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
02 - 2 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp freshly ground black pepper
→ Risotto
05 - 5 cups low-sodium vegetable broth
06 - 2 tbsp unsalted butter, divided
07 - 1 tbsp olive oil
08 - 1 small yellow onion, finely diced
09 - 2 garlic cloves, minced
10 - 1 1/2 cups Arborio rice
11 - 1/2 cup dry white wine
12 - 1/2 cup grated Parmesan cheese, plus extra for serving
13 - 2 tbsp chopped fresh sage (or 1 tsp dried)
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 425°F. Toss squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning once, until golden and tender. Set aside.
02 - Heat vegetable broth in a small saucepan over low heat and keep warm.
03 - In a large heavy-bottomed pot, melt 1 tbsp butter with 1 tbsp olive oil over medium heat. Add onion and cook for 3–4 minutes until translucent. Add garlic and cook 1 more minute.
04 - Stir in Arborio rice and cook, stirring frequently, for 2 minutes until lightly toasted.
05 - Pour in white wine and stir continuously until fully absorbed by the rice.
06 - Add warm broth in 1/2 cup increments, stirring frequently. Wait until each addition is mostly absorbed before adding more. Continue for about 20 minutes until the rice is creamy and al dente.
07 - Gently fold in roasted squash, remaining 1 tbsp butter, Parmesan, sage, salt, and pepper. Adjust seasoning to taste.
08 - Dish immediately, garnished with extra Parmesan and fresh sage if desired.
# Expert advice:
01 -
- The roasted squash caramelizes into something almost dessert-like, which balances perfectly against the savory risotto base.
- It looks far more impressive than the effort required, making it ideal for dinner guests who don't need to know how simple it actually is.
- One pot, minimal fuss, and ready in under an hour—perfect for weeknight cooking that still feels special.
02 -
- Stirring frequently is non-negotiable—this isn't a set-and-forget dish, and skipping stirring results in gummy, clumpy rice instead of creamy perfection.
- The rice should still have a slight resistance when you bite it (al dente); it continues cooking slightly after the heat is off, so stop while it's just barely firm.
- Not all the broth may be needed, and that's fine; better to have creamy risotto than soupy risotto.
03 -
- Warming the broth beforehand is the single most important trick—it ensures even cooking and that luxurious, creamy texture that defines real risotto.
- Finish with cold butter (the mantecatura step) rather than adding all butter at the beginning; this final enrichment creates a silky mouthfeel you simply cannot achieve otherwise.