Roasted Butternut Squash Risotto
Total Time
1 hour 20 minutes
Prep Time
15 mins
Cook Time
65 mins
Rating
4.9 out of 5 stars
(212)
Ingredients
4 servings
- 3 tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth, divided
- 1 cup water
- 1 ½ cups brown arborio/short-grain brown rice
- 1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes
- 1 cup freshly grated Parmesan cheese (about 2 ½ ounces)
- ½ cup dry white wine, optional
- 3 tablespoons unsalted butter, diced
- 1 teaspoon salt, more to taste
- Freshly ground black pepper, to taste
- Pinch red pepper flakes, to taste
- 1 tablespoon extra-virgin olive oil
- 16 to 20 fresh sage leaves, chopped (to yield about ¼ cup chopped fresh sage)
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Preparation
Chef’s notes
Recipe adapted from my cauliflower risotto recipe. See all of my risotto recipes here.
Storage suggestions:
This risotto keeps well in the refrigerator, covered, for a few days.
Make it dairy free/vegan:
Starchy rice accounts for most of this risotto’s creaminess, so you can skip the dairy or replace it with the following. Replace the butter with vegan butter or a tablespoon or two of additional olive oil, to taste. Skip the Parmesan cheese. You might like to add some nutritional yeast for cheesy flavor.
A note on Parmesan:
I always get a few comments on recipes that include Parmesan ('It’s not vegetarian!') but Whole Foods actually makes a great animal rennet-free Parmesan. There’s plenty of flavor in here without the Parmesan, if you’d rather leave it out.
If you must use white arborio rice:
Bake it for 40 to 45 minutes, until tender to the bite, and proceed as directed.
If you don’t have a Dutch oven:
Use a large saucepan instead, then carefully pour the boiling broth and rice mixture into a casserole dish. If the casserole dish has an oven-safe lid, use that; if not, cover it tightly with foil. Bake as directed.