Butternut Squash Risotto
Butternut squash risotto is a creamy dish that captures the flavors of fall. Made with simple ingredients like butternut squash, Arborio rice, low-sodium broth, and Parmesan cheese, it's perfect for any occasion, whether a cozy weeknight dinner or a festive Thanksgiving side.
Equipment
- a 3½ qt dutch oven or saucepan
- a Baking Sheet
- a spatula
Ingredients
- 1 cup uncooked arborio rice
- 12 oz butternut squash, (cut into ¼-inch small cubes)
- 3½ oz diced shallots
- 1 tablespoon minced garlic
- ½ cup dry white wine
- 2 tablespoons unsalted butter
- 4-5 cups low-sodium broth, (chicken or vegetables broth)
- 1½ oz grated parmesan cheese
- 2 tablespoons olive oil
- ½ teaspoon coarse kosher salt, (and more to taste)
- ¼ teaspoon ground black pepper, (and more to taste)
- 5 fresh sage leaves, (chopped)
Instructions
- Heat the broth in a medium saucepan over low heat and keep it warm until you're ready to use it.
- Preheat the oven to 400°F. Toss butternut squash cubes with olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread on a baking sheet and roast for about 45 minutes, or until tender. Once done, transfer to a bowl and mash.
- In a sauce pan, melt butter over medium heat. Sauté chopped shallots for 4 minutes, then add minced garlic and cook for 1 more minute until fragrant.
- Stir in the Arborio rice and cook for about 1 minute. Add dry white wine and simmer until it evaporates.
- Add mashed butternut squash and 1 cup of low-sodium chicken broth to the rice, stirring until mostly absorbed (about 5-7 minutes). Repeat the process, adding the remaining broth 1 cup at a time, until the risotto is creamy and al dente.
- Stir in Parmesan cheese until well combined. Serve with freshly chopped sage.
Notes
Quick Cooking Methods: For a faster option, you can steam the butternut squash on the stove (about 15-20 minutes), air fry it, or even microwave (about 8 minutes) it until tender. These methods can save you time while still delivering great flavor.
Storage. To store leftover butternut squash risotto, let it cool, then transfer it to airtight containers and refrigerate for up to 3-5 days, or freeze for 2-3 months. When reheating, add a splash of broth or water to restore creaminess.
Nutrition
Calories: 458kcalCarbohydrates: 59gProtein: 13gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 24mgSodium: 557mgPotassium: 676mgFiber: 4gSugar: 4gVitamin A: 9309IUVitamin C: 20mgCalcium: 164mgIron: 4mg
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