Butternut Squash Risotto

It’s officially Fall – I’ve made our first Butternut Squash Risotto of the season.

This is something I’ll make a couple of times over the next few months. I may not write about them all, but I’ll be making it. It really is the epitome of the fall season. Roasted squash, rice, sage, garlic… a definite comfort-food and perfect for the changing weather. Not that the weather is changing, much… It’s gorgeous weather out there.

Risotto really is one of the easiest things in the world to make. It has a reputation of being difficult or time-consuming. It’s neither. You can do it!

Butternut Squash Risotto

  • 1 small butternut squash, peeled and cubed
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 cup risotto rice (arborio, carnaroli, vialone nano)
  • 1 cup shredded parmesan cheese
  • 1 cup white wine
  • 4 cups hot chicken broth
  • 1 tsp sage
  • salt and pepper

Coat cubed squash with olive oil and sprinkle with salt and pepper. Place on sheet-pan in 425° oven for about 25 minutes. Set aside.

Saute onion in a bit of olive oil and butter in a risotto-style pan. Add garlic and 1 cup rice and continue sauteing until rice is slightly translucent.

Add 1 cup white wine and stir until most of wine is absorbed. Begin adding broth 1 cup at a time, stirring until most has been absorbed before adding the next two.

Add roasted butternut squash and stir in.

Add the final cup and stir and cook until the rice is tender.

Stir in parmesan cheese and sage and taste for seasoning, adding more salt and pepper, if necessary.

No-brainer cooking at its finest. Active cooking is about 20 minutes.

Give it a try. Your stomach will thank you for it!