There is a window in October and November when butternut squash is at its peak. If you are going to make one thing with it that season, it should be this risotto. The pairing of sweet, caramelized squash and creamy Arborio rice has an almost custard-like quality that works both as a vegetarian main and as a rich side alongside roasted chicken or braised short ribs. It is comfort food at its most refined, something you want on a cold evening with a glass of white wine and nowhere to be. What separates a good butternut squash risotto from a forgettable one is roasting the squash first. Solid.
Too many recipes have you dump raw cubes into the simmering rice, which produces a watery, pale version with none of the depth you want. Roasting at high heat until the edges caramelize concentrates the sugars and gives you chunks with real flavor and structure. Fry the sage leaves for the top. They go crisp in seconds and turn nutty, and they are worth the extra pan. Serve this immediately, because risotto waits for no one. Have your Parmesan grated and your bowls warmed before the last ladle of broth goes in.
Roast the Squash
Preheat the oven to 425 degrees. Toss the butternut squash cubes with 2 tablespoons olive oil and 1 teaspoon kosher salt. Spread on a baking sheet in a single layer. Roast for 25 minutes until caramelized and tender. The edges should be golden and slightly charred. Set aside.
Make the Risotto
Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium heat. Cook the diced onion for 5 minutes until translucent. Add minced garlic and cook for 30 seconds. Add the Arborio rice and stir for 2 minutes until the grains are toasted and slightly translucent at the edges. Pour in the white wine and stir until absorbed, about 1 minute. Add the warm vegetable broth one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This takes 18 to 20 minutes total. The rice should be creamy and al dente.
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Classic Butternut Squash Risotto with Sage
- Total Time: 55 minutes
- Yield: 4 servings
Description
Butternut squash risotto is autumn on a plate: sweet roasted squash stirred into creamy Arborio rice with sage, Parmesan and butter. Roast the squash separately so it caramelizes and concentrates, rather than boiling it into the rice where it turns to bland mush. A vegetarian dinner nobody at the table will feel short-changed by.
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 6 cups vegetable broth, kept warm
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter
- 3/4 cup grated Parmesan
- 8 fresh sage leaves
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425°F. Toss the squash cubes with 2 tablespoons olive oil and 1 teaspoon salt. Spread on a baking sheet and roast 25 minutes until caramelized and tender.
- Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium heat. Cook the onion 5 minutes until translucent. Add garlic and cook 30 seconds.
- Add the Arborio rice and stir 2 minutes until the grains are toasted and slightly translucent at the edges.
- Pour in the wine and stir until absorbed, about 1 minute.
- Add the warm broth one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This takes 18 to 20 minutes total.
- When the rice is creamy and al dente, fold in the roasted squash, butter, Parmesan, remaining salt, and pepper. Stir gently to keep some squash cubes intact.
- Fry the sage leaves in a small skillet with a drizzle of olive oil until crispy, about 30 seconds per side.
- Serve the risotto topped with crispy sage leaves.
Notes
- Keep the broth warm in a separate pot — adding cold broth to risotto shocks the rice and slows the cooking, producing a gluey texture.
- Fold the squash in at the end and stir gently. You want some cubes to stay intact for texture while others break down into the rice.
- Risotto waits for nobody. Serve it immediately — it thickens and stiffens within minutes of leaving the heat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 445
- Sugar: 10
- Sodium: 740
- Fat: 16
- Carbohydrates: 68
- Fiber: 5
- Protein: 12
- Cholesterol: 25
Frequently Asked Questions
Can I use frozen butternut squash?
You can, but roast it first just like fresh squash. Frozen squash has more moisture, so it will not caramelize as well unless you roast it to evaporate the excess water. Do not stir frozen squash directly into the risotto or it will make the rice watery.
Can I make risotto ahead of time?
Risotto is best served immediately, but you can make it ahead up to the point where the rice is almost done. Spread it on a baking sheet to cool quickly, then refrigerate. When ready to serve, reheat with a small pour of warm broth, stirring constantly, until creamy again. It will not be quite as good as freshly made, but it works in a pinch.
Why does my risotto turn out gluey?
You are either stirring too much or adding the broth too quickly. Stir frequently but not constantly. The rice needs to absorb each addition of broth before you add more. Good risotto takes twenty minutes of stirring and there is no way around it.
