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the finished butternut squash risotto
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Butternut Squash Risotto Recipe

Prep Time15 minutes
Cook Time1 hour
Servings: 4

Ingredients

For the roasted butternut squash:

  • 2 Lbs butternut squash cut into ½ inch sized cubes
  • Olive oil

For the risotto:

  • 2 Tablespoons of olive oil
  • 1 Cup of arborio rice
  • ½ Cup of an onion finely diced
  • 2 Cloves of garlic minced
  • ½ Cup of dry white wine
  • 5 to 6 cups of chicken stock preferably warmed in a pot
  • 2 Tablespoons of butter
  • ½ Cup of shredded parmesan cheese
  • Salt & pepper to taste

Garnish:

  • Fresh sage leaves minced

Instructions

  • Preheat your oven to 400℉, 204℃
  • Roast butternut squash: Arrange the butternut squash cubes on a baking sheet and drizzle about 2 to 3 tablespoons of olive oil over them. Toss with a spatula so that all pieces of the squash are coated in the oil. Place this in your heated oven and let it roast for 30 minutes, turning the squash cubes halfway through. Take them out of the oven and set them aside.
  • Place half of the roasted butternut squash into a bowl and mash it into a puree with a fork
  • Sautee onion, rice, and garlic: Get out a large walled pan or skillet and pour the 2 tablespoons of olive oil in it. Place this over medium-high heat, toss in the onion, and sautee for 3 to 4 minutes. Follow this up by adding in the arborio rice and garlic, and continue to sautee everything for another 2 minutes.
  • Pour in the wine to deglaze the pan, and let it reduce until there is barely any liquid visible.
  • Toss in mashed roasted butternut squash and stir it into the rice.
  • Add the stock: Pour in 2 Cups of stock, and let it come to a low boil. Occasionally stir the rice until the stock has almost been completely absorbed by the rice. Then add a little bit more stock (about ½ cup) and stir until that has been absorbed. Keep repeating this process until you have gone through roughly 5 cups of stock. At this point taste a piece or two of rice to see if it is tender enough for you. If you like your rice a little bit al dente then the 5 cups of stock should be fine. However, if you want softer rice grains then you will need to repeat the action of adding stock one or two more times until it is as tender as you like. This whole process should take anywhere from 20 to 30 minutes.
  • Finish the Dish: Take the skillet/pan off the heat and toss in the butter and parmesan cheese. Stir until booth the butter and cheese have melted into the risotto. Taste the risotto and add salt & pepper to your liking. Finally, add in the remaining roasted butternut squash and stir to incorporate.
  • Serve the butternut squash risotto into a bowl, garnish with minced sage leaves, and enjoy.