Description

This creamy and comforting Butternut Squash Risotto is a delicious fall-inspired dish featuring roasted butternut squash, arborio rice cooked to perfection, and finished with parmesan cheese and fresh herbs. Perfect as a meatless entree or a hearty side, this risotto combines tender roasted squash with a rich, flavorful base made with chicken or vegetable stock and a splash of white wine.

Ingredients

Scale

Stock and Vegetables

6 cups chicken or vegetable stock
2 cups butternut squash, diced into 1/2-inch to 3/4-inch chunks

Fats and Seasonings

3 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon butter

Aromatics

1/2 medium onion, diced (about 1/2 cup)
2 cloves garlic, minced

Grains and Wine

1 1/2 cups arborio rice
1/2 cup dry white wine (optional, but adds wonderful flavor)

Cheese and Garnish

1 cup freshly grated parmesan cheese, divided
1 cup arugula or chopped parsley or sage for serving

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Instructions

Preheat and prepare squash: Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper for easier cleanup. Spread the diced butternut squash on the baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat evenly. Roast for 25-30 minutes until tender but not mushy.
Warm the stock: While the squash roasts, heat the chicken or vegetable stock in a large saucepan over medium-low heat until warm. Keep on low heat to maintain temperature throughout cooking.
Sauté the aromatics: In a large dutch oven or heavy-bottomed pot, melt the butter with the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-5 minutes until softened and translucent. Add minced garlic and cook for an additional 30 seconds, stirring frequently.
Toast the rice: Add arborio rice to the pot and stir to coat the grains evenly with the butter and oil mixture. Cook for about 2 minutes while stirring frequently to lightly toast the grains without browning.
Add wine and begin stock addition: Pour in the white wine and stir continuously until it has mostly evaporated, imparting a subtle flavor. Then start adding the warm stock, 1/2 cup at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding the next addition.
Cook the risotto: Continue adding stock and stirring frequently for 25-35 minutes, until the rice is tender but still slightly chewy, and the mixture has a creamy, loose consistency similar to oatmeal. Reserve about 1/2 cup of stock to adjust thickness at the end if desired.
Finish with squash and cheese: Remove the risotto from heat. Gently fold in the roasted butternut squash and half of the parmesan cheese. Taste and adjust seasoning with extra salt and pepper if needed. Use reserved stock to loosen the risotto if it feels too thick.
Serve: Dish the risotto onto plates or bowls, topped with the remaining parmesan cheese and a sprinkling of arugula or your choice of parsley or sage for a fresh finish.

Notes

For a heartier meal, add 4 chicken and apple sausages and 1 pound of asparagus trimmed and washed to the baking sheet with the butternut squash, roast together, slice, and stir into the risotto with the squash.
If you prefer to skip roasting, sauté the butternut squash in the butter and olive oil for 5-6 minutes until slightly browned and softened before adding onion and continuing as directed.