Description
A creamy and comforting Butternut Squash Risotto infused with fresh rosemary and sage, simmered slowly with Arborio rice and finished with parmesan cheese and butter for a rich, flavorful vegetarian meal perfect for fall or any cozy dinner.
Ingredients
Broth
- 6 cups low sodium vegetable or chicken broth
Vegetables and Herbs
- 1 (1 1/2 pound) butternut squash (or 3 cups cubed butternut squash)
- 1 small yellow onion, finely diced (about 3/4 cup)
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped sage
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Other Ingredients
- 3 tablespoons extra-virgin olive oil, plus more as necessary
- 1 1/2 cups Arborio or Carnaroli rice
- 1/2 cup dry white wine
- 1/2 cup freshly grated parmesan cheese, plus more for serving
- 1 tablespoon butter (optional)
Instructions
- Heat the broth: Pour the broth into a medium saucepan and warm it over medium heat until it is almost at a simmer. Reduce the heat to low and cover the pan to keep the broth warm throughout cooking.
- Prep the squash: If using whole squash, trim, peel, and remove seeds and stringy flesh. Cut into 3/4-inch cubes to yield approximately 3 cups. Keep any extra for another use.
- Sauté the vegetables: In a deep skillet or heavy-bottomed sauté pan, heat 3 tablespoons of extra-virgin olive oil over medium-low heat. Add the diced onion and cook for about 8 minutes until soft and pale gold. Add the butternut squash cubes and coat well with oil. Cook stirring frequently for 10 minutes until squash starts to soften but remains firm. Season with 1/2 teaspoon kosher salt, freshly ground pepper, rosemary, and sage. Cook an additional 4 minutes until squash is tender but holds shape. Remove half the squash pieces and set aside.
- Stir in the rice: Add the Arborio rice to the skillet and toast it by stirring continuously for 3 to 5 minutes until the grains become pearly, translucent, and you hear a crackling sound. Add extra olive oil if the pan is dry. Season with 1/2 teaspoon salt unless the broth is already salted.
- Add the wine: Pour in the dry white wine and stir until it bubbles and is fully absorbed by the rice.
- Add broth gradually: Ladle in 3/4 cup of hot broth and stir until it is completely absorbed. Continue adding the broth one ladleful at a time, stirring regularly and allowing each addition to absorb before adding more.
- Finish cooking the risotto: After about 15 minutes of this process, stir in the reserved butternut squash pieces. Continue cooking and adding broth until the rice is creamy and al dente, tender with a slight firmness at the center and no chalkiness. Add a final splash of broth to achieve a smooth, flowing consistency.
- Finish the dish and serve: Remove from heat and stir in the parmesan cheese and butter if using. Stir vigorously to fully incorporate. Serve immediately in bowls with extra parmesan sprinkled on top while still hot and creamy.
Notes
- Use low sodium broth to have better control over the saltiness of the risotto.
- If you don’t have fresh herbs, use 1/3 the amount of dried rosemary and sage.
- Keep the broth warm to ensure even cooking when adding to the rice.
- Stir the risotto frequently to help release the rice’s natural starch for a creamy texture.
- Butter is optional but adds richness and a silky finish.
- If you like a vegan version, omit the butter and Parmesan or use vegan alternatives.
- You can roast the leftover cubed squash with olive oil, salt, and pepper for a delicious side dish later.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
