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Butternut Squash Risotto

A heart-warming and creamy risotto made with butternut squash and Arborio rice, perfect for busy evenings and meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian, vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice The short-grain rice that gives risotto its creamy texture.
  • 2 cups butternut squash, diced Adds natural sweetness and a vibrant color.
  • 4 cups vegetable broth The base for cooking the rice; can be homemade or store-bought.
  • 1 cup onion, chopped Introduces a savory depth and aroma.
  • 2 cloves garlic, minced Enhances flavor with an aromatic kick.
  • 1/2 cup white wine Adds acidity and enhances flavor (optional; can use more broth if avoiding alcohol).
  • 1/2 cup Parmesan cheese, grated Introduces creaminess and a savory kick.
  • 2 tablespoons olive oil Essential for sautéing and lends a rich flavor.
  • to taste Salt and pepper Basic seasonings to elevate the dish's flavor.
  • fresh sage for garnish (optional) Adds freshness and a herbaceous note.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat until shimmering, around 2 minutes.
  2. Add chopped onion and garlic, sautéing until soft and translucent, about 5 minutes.
  3. Add the diced butternut squash and cook, stirring occasionally, for about 3-4 minutes until it takes on a slight golden color.
  4. Pour in the Arborio rice, stirring to coat the grains in the oil. Toast the rice for about 1-2 minutes.
  5. Add the white wine, stirring until fully absorbed.
  6. Begin adding the vegetable broth one ladle at a time, stirring constantly for about 18-20 minutes until creamy.
  7. Stir in the grated Parmesan cheese until melted. Season with salt and pepper to taste.
  8. Serve warm, garnished with fresh sage if desired.

Notes

To store leftover risotto, let it cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to three days. You can freeze Butternut Squash Risotto; allow it to cool completely before packing it into freezer-safe containers. It will last for 2-3 months in the freezer.