Creamy Butternut Squash Risotto: A Perfect Fall Comfort Dish

Name: Butternut Squash Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 medium peeled, cubed, and roasted butternut squash; 1 1/2 cup of Arborio rice; 1 tablespoon of olive oil; 2 tablespoons of unsalted butter; 1 medium finely chopped onion; 2 cloves of minced garlic; 1/2 cup of dry white wine; 4 cups of vegetable broth; 1/2 cup of freshly grated parmesan cheese; 1 tablespoon of chopped fresh sage; 1 teaspoon of salt; 1/2 teaspoon of black pepper

Discover how to make a creamy butternut squash risotto that's both comforting and delicious. This easy recipe is perfect for fall and features rich flavors of squash, Parmesan, and fresh herbs.

American Cuisine

September 25, 2024

Difficulty Easy

Servings 4 people

Preparation 10 mins

Cooking 30 mins

Total 40 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

1 1/2 cup of Arborio rice
1 tablespoon of olive oil
2 tablespoons of unsalted butter
1 medium finely chopped onion
2 cloves of minced garlic
1/2 cup of dry white wine
4 cups of vegetable broth
1/2 cup of freshly grated parmesan cheese
1 tablespoon of chopped fresh sage
1 teaspoon of salt
1/2 teaspoon of black pepper
1 medium peeled, cubed, and roasted butternut squash

Directions

Preheat the oven to 400 °F (200 °C).
Toss the butternut squash cubes in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and golden. Set aside once cooked.
In a saucepan, heat the vegetable or chicken broth and keep it warm over low heat.
In a large, heavy-bottomed skillet or pot, heat 1 tablespoon of butter and olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and translucent, about 3-4 minutes.
Toast the rice. Add the Arborio rice to the pan and cook for 2-3 minutes, stirring frequently, until the rice becomes slightly translucent around the edges.
Pour in the white wine and let it simmer until mostly absorbed, stirring constantly.
Add the warm broth to the rice, one ladle at a time, stirring frequently. Wait until each ladle of broth is absorbed before adding the next. Continue this process for about 20 minutes, until the rice is creamy and just tender.
Gently fold the roasted butternut squash into the risotto, allowing the flavors to meld. Some of the squash will naturally break down into the risotto, adding extra creaminess.
Add parmesan and sage. Stir in the freshly grated Parmesan cheese and chopped sage. Taste and season with salt and pepper.
Serve the risotto warm, garnished with extra Parmesan, crispy sage leaves, or a drizzle of truffle oil for added richness and depth of flavor.

Nutrition Facts

Serving Size 1 Butternut Squash Risotto

Serves 4

Amount Per Serving

Calories350

% Daily Value*

Total Fat 12 g15.4%

Protein 10 g20%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

Use warm broth. Always use warm broth when making risotto. Cold broth will slow down the cooking process and result in uneven texture.
Don't overcook the rice. Risotto should be creamy with a slight bite. Keep an eye on the texture, and stop adding broth once the rice reaches al dente.
Use freshly grated parmesan. Fresh Parmesan adds more depth and flavor than pre-grated cheese, which can sometimes be too dry.
If you don’t have fresh sage, thyme or rosemary also work well in this dish.

Rate This Recipe

When the air turns crisp and the leaves start to fall, few dishes feel as comforting as a warm bowl of Butternut Squash Risotto. This rich and creamy risotto combines the sweet, earthy flavor of roasted butternut squash with the savory richness of Parmesan cheese and the freshness of herbs like sage. Whether you're preparing it for a cozy night in or a dinner party, this dish is a true autumnal treat that will impress.

Equipment for this recipe

Measuring Cup

Mixing Bowls

Cutting Board

Chef Pan

Chef Knife

Origins of The Butternut Squash Risotto

Butternut Squash Risotto is an Italian-inspired dish that blends the traditional method of making risotto with the seasonal flavors of fall. Risotto, a northern Italian specialty, is known for its creamy texture, created by slowly cooking Arborio rice and adding warm broth gradually. The rice’s starches break down during the cooking process, resulting in the signature velvety consistency. When paired with roasted butternut squash, the dish transforms into a comforting, hearty meal that’s perfect for cooler months.

Butternut squash, native to the Americas, has become a staple in Italian fall cuisine due to its sweet, earthy flavor. Its versatility allows it to be used in both savory dishes like risotto and sweet treats like pies and cakes. Roasting the butternut squash before adding it to the risotto deepens its flavor, bringing out its natural sweetness and complementing the creamy risotto perfectly. The addition of sage, a classic herb in Italian cooking, adds a hint of earthiness that balances the richness of the dish.

This combination of risotto and butternut squash embodies the essence of autumn in a bowl. It’s a dish that’s both comforting and elegant, making it ideal for anything from a cozy weeknight dinner to a more formal occasion. The origin of risotto as a labor of love—where the cook patiently stirs and adds broth—also makes this dish a warming, nurturing experience in the kitchen, as the house fills with the aromas of squash, garlic, and fresh herbs.

Substitute

If you're looking for substitutes for certain ingredients in this Butternut Squash Risotto, here are some ideas to tailor the dish to your preferences or dietary needs:

1. Arborio Rice Substitute

Substitute: Carnaroli rice or farro.

Why It Works: Carnaroli is another Italian rice with similar high starch content, making it perfect for risotto. If you're looking for a whole grain option, farro works well but will give a heartier, slightly nutty flavor.

2. Dairy-Free Parmesan Substitute

Substitute: Nutritional yeast or dairy-free Parmesan.

Why It Works: Nutritional yeast has a cheesy, nutty flavor that can mimic the taste of Parmesan, making it a great vegan substitute. There are also dairy-free Parmesan alternatives available in stores that work well for this dish.

3. Butternut Squash Substitute

Substitute: Pumpkin, sweet potatoes, or acorn squash.

Why It Works: Pumpkin or sweet potatoes offer a similar sweetness and texture to butternut squash, making them excellent replacements. Acorn squash also provides a sweet, earthy flavor that complements the risotto's creamy consistency.

By swapping out these ingredients, you can make the dish suitable for different diets or preferences without sacrificing flavor or texture.

Wine & Dine

The best wine pairing for Butternut Squash Risotto would be a crisp, medium-bodied white wine that complements the creamy texture of the risotto while balancing the sweetness of the butternut squash. Here are some great options:

1. Chardonnay

Why It Works: A lightly oaked Chardonnay works beautifully with butternut squash risotto. Its creamy texture mirrors the richness of the risotto, while its subtle notes of vanilla and citrus provide balance.

Tip: Opt for a wine that is not overly oaked, as you don’t want the flavors to overpower the dish.

2. Sauvignon Blanc

Why It Works: The crisp acidity of a Sauvignon Blanc cuts through the creaminess of the risotto, while its citrus and herbaceous notes complement the earthy flavors of the sage and Parmesan.

Tip: Choose a Sauvignon Blanc from New Zealand for a zesty, fresh pairing.

3. Pinot Grigio

Why It Works: Pinot Grigio’s light, refreshing profile is an excellent contrast to the creamy risotto. Its apple and pear flavors work well with the natural sweetness of the butternut squash.

Tip: Italian Pinot Grigio offers a slightly mineral finish, which pairs nicely with the savory elements of the dish.

4. Viognier

Why It Works: Viognier’s full-bodied texture and floral aromas match the richness of the risotto, while its stone fruit notes complement the sweetness of the roasted butternut squash.

Tip: Look for a dry Viognier to avoid an overly sweet pairing.

Each of these wines enhances the flavors of Butternut Squash Risotto, adding a layer of sophistication to this comforting fall dish.

Recipe byPetite Gourmets