Roasted Butternut Squash Risotto

I was standing in my kitchen on a cold November evening when I realized I had a whole butternut squash sitting on the counter and no real plan for dinner. The idea of roasting it and folding it into risotto came to me almost by accident, but the moment I tasted that first spoonful, with the sweet squash melting into the creamy rice, I knew I'd stumbled onto something special. It's become my go-to whenever I want something that feels both elegant and deeply comforting.

The first time I made this for friends, I was worried the squash would be too sweet or that the rice wouldn't cook evenly. But as we sat around the table, scraping our bowls clean and pouring more wine, I realized that risotto has a way of bringing people together in a way few other dishes do. It demands attention, yes, but it rewards you with warmth and conversation.

Ingredients

• Butternut squash: Roasting it brings out a caramelized sweetness that you just can't get from boiling, so don't skip this step.
• Arborio rice: The high starch content is what makes risotto creamy without needing cream, so resist the urge to rinse it.
• Vegetable broth: Keeping it warm on the stove helps the rice cook evenly and prevents the temperature from dropping every time you add a ladle.
• White wine: It adds a subtle acidity that cuts through the richness, but if you don't have any, extra broth works too.
• Parmesan cheese: Freshly grated melts better and tastes sharper than the pre-shredded stuff, which often has added cellulose.
• Fresh sage: It's earthy and a little peppery, and it pairs beautifully with squash in a way dried sage just can't match.
• Butter: The final tablespoon stirred in at the end is what gives risotto that glossy, luxurious finish.

Instructions

Roast the squash:

Toss the cubes with olive oil, salt, and pepper, then spread them out on a baking sheet so they have room to breathe. Roast at 425°F for 25 to 30 minutes, flipping halfway through, until the edges are golden and slightly crispy.

Warm the broth:

Pour the vegetable broth into a small saucepan and keep it on low heat while you cook the risotto. Adding cold broth will shock the rice and slow down the cooking process.

Sauté the aromatics:

Melt a tablespoon of butter with a tablespoon of olive oil in a large pot over medium heat, then add the diced onion and cook until it's soft and translucent. Stir in the garlic and let it cook for just a minute until fragrant.

Toast the rice:

Add the Arborio rice and stir it around for a couple of minutes until the edges start to turn translucent and it smells nutty. This step adds depth to the final dish.

Deglaze with wine:

Pour in the white wine and stir until it's completely absorbed, scraping up any bits stuck to the bottom of the pot.

Add broth gradually:

Ladle in about half a cup of warm broth at a time, stirring frequently and waiting until it's nearly absorbed before adding more. This slow process releases the starch and creates that signature creaminess, and it takes about 20 minutes total.

Finish with squash and cheese:

Once the rice is tender but still has a slight bite, gently fold in the roasted squash, Parmesan, sage, and the remaining tablespoon of butter. Season with salt and pepper, then serve immediately while it's still creamy.

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There's a moment, right when you fold in that last bit of butter and the risotto turns glossy and smooth, when you know you've nailed it. I remember the first time I got it just right, I stood there with my wooden spoon and felt an absurd amount of pride. It's a small victory, but in the middle of a long week, it's enough.

Serving Suggestions

I like to serve this with a simple arugula salad dressed with lemon and olive oil to cut through the richness. A crisp white wine like Pinot Grigio or Sauvignon Blanc works beautifully alongside it, and if you want to make it feel extra special, top each bowl with a few toasted walnuts or a drizzle of brown butter.

Storage and Reheating

Risotto is best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, add a splash of broth or water and warm it gently on the stove, stirring constantly to bring back some of that creaminess. You can also shape cold risotto into patties, coat them in breadcrumbs, and pan-fry them for crispy arancini.

Variations and Substitutions

If you want to make this vegan, swap the butter for plant-based butter and use nutritional yeast instead of Parmesan for a cheesy, umami flavor. You can also try stirring in a handful of spinach or kale at the end for extra color and nutrition, or add a pinch of nutmeg to echo the sweetness of the squash.

• Swap butternut squash for pumpkin or sweet potato if that's what you have on hand.
• Use shallots instead of onion for a milder, slightly sweeter base.
• Try thyme or rosemary in place of sage for a different herbal note.

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This dish has a way of turning an ordinary weeknight into something that feels a little more intentional, a little more special. I hope it brings you as much comfort as it's brought me.

Recipe Questions & Answers

→ Can I make this dish gluten-free?

Yes, use gluten-free vegetable broth and ensure all ingredients, such as broth and cheese, are certified gluten-free.

→ What type of rice is best for this preparation?

Arborio rice is ideal due to its high starch content, which creates the creamy texture typical of this dish.

→ How do I know when the risotto is done?

Cook until the rice is tender yet firm to the bite (al dente) and the mixture is creamy but not soupy.

→ Can I prepare the roasted squash in advance?

Yes, roasting the squash ahead of time saves preparation time and allows flavors to intensify.

→ Are there good ingredient substitutions for dairy-free diets?

Use plant-based butter and nutritional yeast instead of Parmesan to maintain flavor without dairy.

→ What herbs complement the flavors best?

Fresh sage pairs beautifully with roasted squash, adding an earthy aroma that enhances the overall dish.