Butternut squash risotto is a comforting and flavor-packed dish that combines the sweetness of roasted squash with the rich, creamy texture of Arborio rice. This delicious dish is a perfect choice for cozy dinners, special occasions, or whenever you’re in the mood for a satisfying, hearty meal. Its unique flavor profile, enhanced by the earthy aroma of sage and the savory depth of Parmesan, makes it an instant favorite.
Ingredients Overview
Roasted butternut squash serves as the star of the dish, providing a naturally sweet and velvety texture that balances the richness of the risotto. The squash is roasted to perfection, enhancing its flavor and caramelizing its natural sugars. Sage complements the squash beautifully with its warm, earthy notes, while Parmesan adds a savory, umami-packed layer that perfectly rounds out the dish. The choice of risotto rice, particularly Arborio, is key to achieving that signature creamy consistency. For variations, you can swap vegetable stock for a more robust flavor or experiment with different herbs like rosemary or thyme to further enhance the depth of the dish.
Step-by-Step Instructions
Roasting the Squash: Begin by roasting the butternut squash in a hot oven, ensuring it becomes golden brown and tender. This process caramelizes the natural sugars in the squash, intensifying its flavor. Tossing the squash with olive oil and chopped sage before roasting ensures that the squash absorbs the herby aroma while achieving the desired golden color.
Preparing the Risotto Base: The risotto begins with a gentle sauté of onions, which softens them and brings out their sweetness. Cooking the onions over medium heat without allowing them to brown is essential for achieving a balanced, delicate flavor. Adding the risotto rice and coating it with butter ensures the rice absorbs the flavors of the onion, creating the ideal base for the creamy risotto.
Cooking the Rice: Gradually adding hot vegetable stock while stirring the rice ensures that it cooks evenly, allowing the rice to release its starch and create a smooth, creamy consistency. The key to perfect risotto is constant stirring and adding the stock one ladleful at a time. The risotto should be creamy yet al dente, with a slight firmness in the center.
Frying Sage Leaves: Frying whole sage leaves in olive oil adds a crispy texture and a burst of earthy flavor. This step also ensures the sage leaves retain their vibrant color and crispiness, which makes them an appealing garnish for the finished dish.
Combining Everything: Once the risotto is cooked, stirring in the mashed butternut squash purée creates a rich, velvety consistency. The final step of adding Parmesan and butter creates a luxurious texture and a balanced flavor. Garnish the risotto with roasted squash chunks and crispy sage leaves for an added crunch and visual appeal.
Recipe Tips
Roasting the Squash:
Ensure the squash is evenly tossed in olive oil and chopped sage before roasting. This ensures an even roasting and a balanced flavor profile.
Risotto Consistency:
Keep an eye on the consistency of the risotto. If it’s too thick, add a bit more stock. It should be creamy but still have some texture from the rice.
Preventing Rice Clumping:
Stir the rice constantly during cooking to prevent clumping and encourage even cooking. Always add stock gradually to maintain a consistent texture.
Adjusting Sage:
If you prefer a more pronounced sage flavor, feel free to add extra sage leaves or fry them longer to intensify the flavor. Adjust the seasoning according to your taste.
What to Serve With This Recipe
This rich and creamy risotto pairs wonderfully with roasted meats such as chicken, turkey, or pork tenderloin. For a lighter option, serve it alongside sautéed greens or a fresh arugula salad with a tangy vinaigrette. A warm, crusty loaf of artisan bread or garlic bread is perfect for soaking up the delicious sauce. For beverages, a crisp white wine, like Sauvignon Blanc or Pinot Grigio, complements the creaminess of the risotto. If you prefer a non-alcoholic drink, a sparkling water infused with lemon or cucumber is a refreshing choice.
Frequently Asked Questions
Can I use a different type of squash or pumpkin for this recipe?
Yes, you can use other squash varieties like acorn or kabocha, or even pumpkin. Each will bring its own unique flavor to the dish.
How do I store leftovers and reheat them without losing the risotto’s creamy texture?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a little stock or water and gently heat over low heat, stirring occasionally to maintain the creamy consistency.
Can I prepare parts of the recipe, such as the roasted squash or the stock, in advance?
Yes, you can roast the squash and prepare the stock ahead of time to save time on the day you make the risotto. Simply reheat them before combining with the risotto.
What’s the best way to avoid overcooking the rice?
Keep a close eye on the rice while cooking, stirring constantly and adding stock gradually. Taste the rice periodically to ensure it reaches the desired al dente texture.
How do I adjust the seasoning if the dish tastes too bland or too salty?
If the risotto is too bland, add more salt or a squeeze of lemon juice for brightness. If it’s too salty, you can balance it by adding a little more stock or water to dilute the saltiness.
Storage and Make-Ahead Options
For storing leftovers, place the risotto in an airtight container and refrigerate for up to 3 days. To reheat, add a small amount of liquid and gently heat over low heat, stirring to keep the creamy consistency. You can also freeze portions of risotto in freezer-safe containers for up to 2 months. When ready to serve, defrost and reheat gently, adding more liquid as needed. For convenience, roast the squash and prepare the stock a day ahead, allowing you to focus on the risotto on the day of serving.
Butternut squash risotto is a rich, flavorful dish that’s perfect for any occasion. Whether served as a comforting weeknight dinner or a stunning centerpiece for a holiday meal, it offers a beautiful balance of sweet, savory, and earthy flavors. Feel free to get creative by experimenting with different squash varieties, herbs, or garnishes. This dish is guaranteed to impress your guests and make any meal feel special.
Ingredients
1 kg butternut squash, peeled and cut into bite-sized chunks
3 tbsp olive oil
A bunch of sage leaves, half roughly chopped and half left whole
1½ liters vegetable stock
50g butter
1 onion, finely chopped
300g risotto rice (such as Arborio)
1 small glass white wine
50g finely grated Parmesan cheese or vegetarian alternative
Instructions
Preheat your oven to 220°C (200°C fan) or gas mark 7. In a bowl, toss the butternut squash with 1 tablespoon of olive oil and the chopped sage. Spread the squash in a shallow roasting tin and roast for about 30 minutes, until golden and tender.
While the squash is roasting, start preparing the risotto. Bring the vegetable stock to a boil, then reduce the heat to a low simmer. In a separate pan, melt half of the butter over medium heat. Add the chopped onion and cook gently for 8-10 minutes, stirring occasionally, until soft and translucent but not browned. Stir in the risotto rice and cook, stirring continuously, until the rice is well-coated with butter and the edges start to look slightly translucent.
Pour in the white wine and let it simmer until completely absorbed. Begin adding the simmering stock, one ladleful at a time, stirring continuously over a low heat for about 25-30 minutes. Continue until the rice is al dente—slightly firm in the center—and the risotto is creamy and slightly soupy.
Meanwhile, heat a little olive oil in a small pan and fry the whole sage leaves until crispy. Remove them and set aside on paper towels. Once the squash is roasted, mash half of it into a rough purée, leaving the other half in chunks. When the risotto is just about done, stir in the puréed squash, followed by the grated Parmesan and the remaining butter. Allow the risotto to rest for a few minutes before serving.
To finish, plate the risotto and top with the whole chunks of roasted squash and the crispy sage leaves. Serve immediately for a rich and comforting meal.
Butternut Squash Risotto Recipe
Ingredients
- 1 kg butternut squash peeled and cut into bite-sized chunks
- 3 tbsp olive oil
- A bunch of sage leaves half roughly chopped and half left whole
- 1½ liters vegetable stock
- 50 g butter
- 1 onion finely chopped
- 300 g risotto rice such as Arborio
- 1 small glass white wine
- 50 g finely grated Parmesan cheese or vegetarian alternative
Instructions
- Preheat your oven to 220°C (200°C fan) or gas mark 7. In a bowl, toss the butternut squash with 1 tablespoon of olive oil and the chopped sage. Spread the squash in a shallow roasting tin and roast for about 30 minutes, until golden and tender.
- While the squash is roasting, start preparing the risotto. Bring the vegetable stock to a boil, then reduce the heat to a low simmer. In a separate pan, melt half of the butter over medium heat. Add the chopped onion and cook gently for 8-10 minutes, stirring occasionally, until soft and translucent but not browned. Stir in the risotto rice and cook, stirring continuously, until the rice is well-coated with butter and the edges start to look slightly translucent.
- Pour in the white wine and let it simmer until completely absorbed. Begin adding the simmering stock, one ladleful at a time, stirring continuously over a low heat for about 25-30 minutes. Continue until the rice is al dente—slightly firm in the center—and the risotto is creamy and slightly soupy.
- Meanwhile, heat a little olive oil in a small pan and fry the whole sage leaves until crispy. Remove them and set aside on paper towels. Once the squash is roasted, mash half of it into a rough purée, leaving the other half in chunks. When the risotto is just about done, stir in the puréed squash, followed by the grated Parmesan and the remaining butter. Allow the risotto to rest for a few minutes before serving.
- To finish, plate the risotto and top with the whole chunks of roasted squash and the crispy sage leaves. Serve immediately for a rich and comforting meal.
