Butternut Squash Risotto
This easy Butternut Squash Risotto recipe will be your new favorite fall weeknight dinner. This side dish recipe is perfect for a quick meal or for a special occasion.
Ingredients
For the Butternut Squash:
- 4 cups butternut squash cubed
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Risotto:
- 2 tablespoons unsalted butter
- 1 White Onion diced
- 1 ½ cup Arborio Rice
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup White wine
- 6 cups vegetable stock
- 2 fresh rosemary sprigs
- 2 tablespoons parmesan cheese plus more for serving
- Sage for serving
Instructions
- Preheat oven to 400F. Combine butternut squash, salt, pepper, and olive oil on a lined baking tray. Bake for 30 minutes, until tender.
- Melt butter in a large pot over medium heat. Add white onion and sauté until translucent, about 5 minutes. Add arborio rice, garlic, salt, and pepper and cook for 2 minutes, stirring frequently. Add white wine and rosemary and stir well.
- Add 1 ½ cups of stock and bring to a simmer. Stir constantly until almost all of the liquid is absorbed.
- When liquid is reduced, add another cup of stock to the pot. Continue to stir until most of the liquid is absorbed. Repeat the process, using all 6 cups of stock.
- As the last cup of stock simmers down, reduce heat to low. Discard rosemary sprigs. Add in roasted butternut squash, and parmesan and remove from heat. Top with fresh sage and additional parmesan cheese.
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