Description
A creamy, comforting, and easy-to-make butternut squash risotto that comes together in about 40 minutes. This cozy winter dinner uses pantry-friendly ingredients like arborio rice, fresh squash, and parmesan cheese for a dish that feels gourmet but is simple enough for weeknights.
Ingredients
- 1½ cups Arborio rice
- 2 cups butternut squash, peeled and cubed into ½-inch pieces
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter, divided
- ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 4–5 cups vegetable broth, low-sodium and warm
- ½ cup Parmesan cheese, freshly grated
- 8–10 fresh sage leaves
- Salt and black pepper to taste
- Pinch of nutmeg (optional)
Instructions
- Prep ingredients: Peel and cube the butternut squash, dice the onion, mince the garlic, and grate the Parmesan.
- Sauté aromatics: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
- Toast the rice: Add the Arborio rice to the skillet. Stir constantly for 2 minutes until the edges become translucent and the rice smells nutty.
- Deglaze: Pour in the white wine and stir constantly until almost completely absorbed by the rice.
- Cook the risotto: Begin adding warm vegetable broth, one ladle at a time. Stir frequently and wait until each ladle is almost absorbed before adding the next. Continue for 18-20 minutes until the rice is tender but al dente and the sauce is creamy.
- Add the squash: Stir in the cooked butternut squash cubes. Cook for 2-3 minutes until heated through and starting to break down slightly.
- Finish: Remove from heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Season with salt, pepper, and a pinch of nutmeg if desired. Stir in crispy sage leaves if using.
- Serve: Serve immediately topped with extra Parmesan, black pepper, and a drizzle of olive oil.
Notes
Keep the broth warm throughout cooking to ensure even texture. Do not use long-grain rice as it will not become creamy. For a richer flavor, you can roast the squash cubes at 400°F for 20 minutes before adding them. Leftovers can be stored in the refrigerator for up to 3 days; reheat with a splash of milk or broth to restore creaminess. This recipe is naturally gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 450
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 55
- Fiber: 4
- Protein: 12
Keywords: butternut squash risotto, winter dinner, comfort food, vegetarian recipe, easy risotto, arborio rice, cozy dinner, weeknight meals