Butternut Squash Risotto

Butternut squash risotto is creamy rice with roasted squash, sage, and Parmesan stirred through. The squash breaks down into the broth as it cooks, thickening the dish naturally while adding sweetness and depth. Constant stirring and gradual broth additions create the signature velvety texture.

Ingredients for Butternut Squash Risotto

Butternut squash adds sweetness and thickens the risotto as it softens. Arborio rice releases starch to build a creamy sauce without cream. Vegetable broth is the liquid that the rice absorbs gradually, seasoning it throughout. Onion and garlic provide a savory base. White wine adds acidity that balances the squash’s sweetness. Butter and Parmesan cheese finish the risotto with richness and salt. Sage brings earthy flavor that pairs with squash, while salt and black pepper season to taste.

Why This Butternut Squash Risotto Works

Arborio rice is short and starchy. As you stir it with hot broth, the grains release starch into the liquid, creating a thick, creamy sauce without any cream. The constant motion keeps the rice from sticking to the pan and ensures even cooking.

The butternut squash cooks down in the broth, breaking into soft pieces that melt into the risotto. This both thickens the dish and adds natural sweetness. Roasting the squash first concentrates its flavor and ensures it is tender enough to break apart during stirring.

Broth is added in stages, never all at once. Each addition is stirred in until mostly absorbed before the next one goes in. This controlled process lets the rice cook evenly and develop the creamy texture you want. If you dump all the broth in at the start, the risotto becomes soupy or mushy.

Mistakes To Avoid

Adding all the broth at once makes the risotto watery and the rice unevenly cooked. Some grains finish while others are still hard. Add broth in 1/2-cup portions and wait until each is mostly absorbed before adding more.

Skipping the roasting step leaves the squash undercooked and watery. Raw or steamed squash releases too much liquid and doesn’t caramelize. Roast it first until golden, then add it halfway through cooking the risotto.

Stirring too vigorously or too often breaks the rice grains into mush and turns the risotto gluey and thick. Gentle, occasional stirring is enough to release the starch you need. Stir every 30 seconds, not continuously.

Cooking risotto over high heat causes the bottom to scorch while the rice stays hard. Medium to medium-high heat lets the liquid absorb evenly without burning. Lower the heat if you see brown spots on the pan bottom.

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Ingredients

• 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable broth
• 4 tablespoons butter, cold and cubed
• 3/4 cup grated Parmesan cheese
• 8 to 10 fresh sage leaves, torn
• 1 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste

Step-by-step Instructions

1. Heat oven to 400°F (200°C). Toss squash with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper on a rimmed baking sheet. Spread in a single layer and roast 20 to 25 minutes until golden and fork-tender, stirring halfway.
2. While squash roasts, pour broth into a saucepan and bring to a bare simmer over medium heat. Keep it simmering throughout cooking.
3. Heat remaining 1 tablespoon olive oil in a large saucepan or shallow pot over medium heat. Add diced onion and cook 3 to 4 minutes, stirring often, until softened and translucent.
4. Add minced garlic and cook 30 seconds until fragrant, stirring constantly.
5. Add Arborio rice and stir for 1 to 2 minutes until the grains are coated in oil and beginning to turn translucent at the edges.
6. Pour in white wine and stir until almost completely absorbed, about 1 minute.
7. Add 1/2 cup hot broth and stir often until mostly absorbed, about 2 to 3 minutes. Repeat, adding 1/2 cup broth at a time and stirring often, until the rice is tender but still slightly firm to the bite and the risotto moves slowly across the pan when you tilt it. This takes 18 to 22 minutes total. You may not need all the broth.
8. Fold in the roasted squash cubes and torn sage leaves. Stir gently for 1 minute to combine.
9. Remove from heat. Add cold butter cubes and grated Parmesan cheese. Stir gently until the butter and cheese are fully incorporated and the risotto is creamy and silky, about 1 minute.
10. Taste and adjust salt and pepper as needed. Serve immediately.