Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine (optional, can substitute with extra broth)
- 5 cups low-sodium vegetable or chicken broth, warmed
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh sage or thyme leaves for garnish (optional)
If you’re short on Parmesan or want a vegetarian version, feel free to swap it for a vegan cheese or nutritional yeast. I’ve also found that swapping the white wine for a splash of apple cider vinegar adds a lovely brightness if you’re avoiding alcohol.
Instructions
- Preheat your oven to 425°F (220°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, a pinch of salt, and some black pepper. Spread them out on a baking sheet and roast for 25-30 minutes, turning halfway through, until tender and lightly caramelized. This roasting step is what gives the risotto a deep, sweet flavor—something I learned watching my grandmother patiently roast vegetables to bring out their best.
- While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. I find that taking the time to gently sweat the onions and garlic adds a subtle sweetness that balances the richness of the cheese and butter.
- Add the Arborio rice to the pan and stir well to coat the grains with oil and aromatics. Toast the rice for about 2 minutes until the edges become translucent—this step helps build the creamy texture later on.
- Pour in the white wine (if using) and cook, stirring constantly, until the wine has mostly evaporated. If you’re skipping wine, start adding warm broth now.
- Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. This process should take about 20-25 minutes. Stirring is key here—it’s how the rice releases its starch and creates that luxurious creaminess. I often find myself lost in thought during this step, reminding me that cooking can be a wonderful form of mindfulness.
- When the rice is just about tender but still has a slight bite (al dente), stir in the roasted butternut squash chunks gently to avoid breaking them up too much.
- Turn off the heat and stir in the butter and Parmesan cheese. Season with salt and freshly ground black pepper to taste. The butter and cheese add that final level of richness that makes this risotto so comforting.
- Serve immediately, garnished with fresh sage or thyme if you have it on hand. These herbs add a lovely earthiness that complements the sweet squash beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International