Description
A creamy, golden, and deeply savory butternut squash risotto that tastes like it came from a chef’s kitchen but takes less than 40 minutes to make. This vegetarian and gluten-free dish is perfect for weeknights and meal prep.
Ingredients
Scale
- 2 cups cubed butternut squash (about 300g)
- 1½ cups Arborio rice (300g)
- 1 medium yellow onion, finely diced (about 150g)
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter, divided
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 4–5 cups warm low-sodium vegetable broth
- 10–12 fresh sage leaves
- ½ cup freshly grated Parmesan cheese (50g)
- Kosher salt and black pepper to taste
- Optional: Toasted pecans or walnuts for crunch
- Optional: Crème fraîche or sour cream for richness
- Optional: Red pepper flakes for heat
Instructions
- Prep the squash by peeling, removing seeds, and cubing into ½-inch pieces. Roast at 400°F (200°C) for 15-20 minutes until tender, or boil for 5 minutes. Drain well and mash slightly.
- In a large saucepan or Dutch oven, melt 2 tablespoons of butter over medium heat. Add diced onion and cook for 3 minutes until soft. Add garlic and sage leaves, cooking for 1 minute until fragrant.
- Add Arborio rice to the pot and stir constantly for 2 minutes until the edges look translucent and the rice smells toasted.
- Pour in the white wine and stir until mostly absorbed.
- Add warm broth one ladle at a time, stirring frequently. Wait until each ladle is absorbed before adding the next. This takes about 18-20 minutes. Rice should be tender but al dente.
- Stir in the cooked butternut squash, mashing some against the pot to release creaminess. Remove from heat.
- Stir in the remaining 1 tablespoon of butter and grated Parmesan until the sauce is glossy and creamy.
- Season with salt and pepper to taste. Serve immediately, topped with extra sage, pepper, and toasted nuts if desired.
Notes
Keep the broth warm to maintain cooking temperature. Toast the rice first to seal starch and prevent mushiness. Mash half the squash for creaminess without heavy cream. Finish with cold butter for a glossy texture (mantecatura). Do not substitute Arborio with jasmine or basmati rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 450
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 52
- Fiber: 4
- Protein: 10
Keywords: butternut squash risotto, easy weeknight dinner, vegetarian risotto, gluten-free recipe, fall recipes, sage risotto, creamy risotto, meal prep