Butternut Squash Risotto
Butternut squash does double duty here — half is roasted into caramelized cubes while the rest is puréed and folded into the rice so every spoonful tastes deeply of fall. The risotto gets its creaminess the traditional way, from slowly adding warm broth and stirring until the arborio releases its starch, not from a splash of cream. A final stir of Parmesan and butter gives it that glossy, flowing finish, and the crispy sage and toasted walnuts on top add the crunch that keeps each bite interesting. It's a restaurant-style fall centerpiece that's worth the stirring.
Dinner · Vegetarian, Gluten-free, Fall • 60 min
Ingredients
- For the squash:
- 1 small butternut squash (about 1¾ pounds), peeled, seeded, and cut into ½-inch cubes (about 4 cups), divided
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- For the risotto:
- 6 cups low-sodium vegetable broth (or chicken broth), kept warm
- 3 tablespoons unsalted butter, divided
- 1 small yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1½ cups arborio rice
- ½ cup dry white wine (optional; or an extra ½ cup warm broth)
- ½ cup freshly grated Parmesan cheese, plus more for serving
- ¼ teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- For serving:
- 8 to 10 fresh sage leaves
- ¼ cup toasted walnuts, roughly chopped
- Flaky sea salt, for finishing
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Steps
- Roast the squash: Preheat the oven to 425°F with a rack in the center. Toss 2 cups of the cubed squash with 1 tablespoon of the olive oil, ½ teaspoon salt, and a few grinds of pepper on a rimmed baking sheet. Spread in a single layer and roast until golden at the edges and fork-tender, 20 to 25 minutes, flipping halfway through. Set aside.
- Purée the rest: While the squash roasts, place the remaining 2 cups of cubed squash in a small saucepan with enough water to just cover. Simmer over medium heat until tender, about 10 minutes, then drain and purée in a blender or food processor with a splash of the warm broth until completely smooth. Set aside.
- Warm the broth: Keep the remaining broth in a saucepan over low heat so it stays hot — adding cold broth to the rice slows the cooking and makes the risotto gluey.
- Start the risotto: Melt 2 tablespoons of the butter in a large skillet or Dutch oven over medium heat. Add the onion and cook, stirring, until soft and translucent, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the rice and cook, stirring constantly, until the grains are coated and slightly translucent at the edges, 2 minutes.
- Deglaze: Pour in the wine (if using) and cook, stirring, until it's mostly absorbed, about 1 minute. If skipping the wine, add the first ladle of warm broth now.
- Add broth gradually: Add 1 ladleful (about ¾ cup) of warm broth and stir until almost fully absorbed. Continue adding broth one ladle at a time, stirring frequently, until the rice is creamy and tender with a slight bite at the center, 18 to 22 minutes. You may not need all of the broth.
- Finish: Stir in the squash purée, roasted squash cubes, Parmesan, nutmeg, and the remaining 1 tablespoon of butter. Season with salt and pepper to taste. Loosen with a splash of warm broth if needed — the risotto should flow slowly when spooned onto a plate.
- Crisp the sage and serve: Heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Fry the sage leaves until crisp, about 30 seconds per side, then drain on paper towels. Spoon the risotto into shallow bowls and top with the crispy sage, toasted walnuts, a pinch of flaky sea salt, and extra Parmesan.
Tips & Variations
Make Ahead
Roast the squash cubes and purée the squash up to 2 days ahead and refrigerate separately. The risotto itself is best made just before serving — it thickens and turns gluey as it sits — but if you must get ahead, cook it to just under al dente, then finish with the squash purée and Parmesan right before serving, loosening with hot broth.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of broth or water, stirring until creamy again — or use the leftovers to make arancini (fried risotto balls). The risotto will firm up in the fridge, so loosen it generously when reheating.
Substitutions
Swap the butternut squash for kabocha, delicata, or pumpkin purée (use 1 cup of canned purée in place of the homemade). Use carnaroli or vialone nano rice in place of arborio for an even creamier result. To make it vegan, use olive oil in place of the butter and a plant-based Parmesan alternative, and skip the cheese. Add a pinch of ground cinnamon with the nutmeg for extra warmth, or a spoonful of chili crisp on top for a spicy finish. Delicata squash can be left unpeeled; kabocha skin is edible too once roasted.
Nutrition
Per serving: About 1½ cups
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
