Butternut Squash Risotto, made with fresh roasted butternut squash and tender risotto cooked in chicken broth and white wine, is the best fall side dish!
I followed my step by step directions to make Baked Butternut Squash and combined that with the best ever risotto.
I'll always stick to making risotto over the stove.
There's something strangely satisfying about adding on ladle at a time of chicken broth to my risotto. Continually stirring it and watching it transform into tender and flavorful rice is just so darn satisfying.
How to make this recipe:
- First step is actually to roast the butternut squash (photo 5). Remember, the longer you cook it and the less you crowd it, the better it will turn out!
- I make this risotto recipe the same way I make all risottos. Start by sauteing some onion and garlic in butter until it browns. Because sage should just marry butternut squash, I threw in some fresh sage too (photo 1).
- Next step is to add the Arborio rice and let it brown nicely in the pan. You want that good stuff to stick to the bottom of the pan (photo 2). Then you'll add some white wine. Use a flat bottom spoon to really scrape the bottom of the pan to loosen everything that sticks. Cook until all of the wine absorbs.
- Add hot chicken broth to the mixture, one ladle at a time. Stir, cook, repeat (photo 3).
- Give your cooked risotto a nice fluff (photo 4).
- Final step is to add your baked butternut squash and parmesan (photo 6). Stir and enjoy!
Want to know what it tastes like?
PURE. HEAVEN.
My husband isn't even the biggest fan of butternut squash and he loves it.
Risotto is basically a big hearty rice that you've infused with flavor. Compared to the rice you're used to, the rounded grains are firm and chewy, yet creamy.
The roasted squash adds great color and texture and the parmesan gives it a real tangy bite.
It's one of my favorite fall side dish recipes! This makes a fantastic side dish recipe to go along with Pork Tenderloin or Dutch Oven Roasted Chicken.
Butternut Squash Risotto
Ingredients
- 2 cups butternut squash (cut into small cubes)
- 1 tablespoon olive oil
- 4 cups chicken stock (divided)
- 1 tablespoon butter
- 2 cups yellow onion (peeled, finely chopped (usually equivalent to one large onion))
- 2 cloves garlic (minced)
- 4 leaves fresh sage ( sliced into thin ribbons)
- 2 cups Arborio rice (uncooked )
- ½ cup dry white wine
- 4 ounces pecorino romano ( or parmesan cheese, grated)
- 1 teaspoon kosher salt ( to taste)
- ½ teaspoon pepper (freshly ground , to taste)
Instructions
- Toss squash with olive and roast on baking sheet in 400 degree oven for about 40 minutes, tossing and moving around occasionally to evenly cook.
- Meanwhile, in a medium sized pot, heat chicken broth and over low heat.
- In a medium sized heavy bottom stockpot or dutch oven, saute onion, garlic, and sage in butter over medium high heat until lightly brown, 5-6 minutes.
- Add rice and stir for 1 minute. You want rice to get slightly browned.
- Add wine and stir until liquid is absorbed, approximately 2 minutes.
- Add ½ cup of stock and continue stirring until liquid is absorbed. Continue to add stock mixture, ½ cup at a time, stirring until liquid is absorbed, until all liquid has been added to rice, approximately 30 minutes.
- Turn off heat. Add roasted squash, the shredded cheese, and salt and pepper to taste. Stir to combine and allow to rest. Serve hot.
Notes
- If you want tips on how to make the best butternut squash for this recipe, go here: https://selfproclaimedfoodie.com/baked-butternut-squash-recipe/
- The wine may be omitted, if needed.
Jamie
Made this for dinner and it was so flavorful and hearty! We loved how the butternut squash flavor came through.
Kelly Anthony
The ingredients and flavors in this butternut squash risotto have me excited! I can't wait to make this side dish this fall.
Mary
OMG, so good! I'm all about butternut squash everything right now!
Sally
I love your instructions for this risotto, and I totally agree about adding the chicken broth slowly. Your love for cooking shines through! That being said, I just HAVE to make this soon! Love risotto in all its flavorful goodness, and butternut squash is abundant right now and the perfect complement to the rice. I may try it with pumpkin as well. Yum!
Alison
Great tips for roasting the butternut squash. I've always been nervous about making risotto but your instructions are very clear, and it turned out well!
Anna
My Hubby and I love this risotto! It's absolutely delicious!
Julie Blanner
What a comforting fall meal! This looks so delicious. Can't wait to make it this weekend.
Kristyn
I have not tried this, but it looks amazing!! I love both of these separately, so I know they have to be great together!!
wilhelmina
This risotto was fabulous! So creamy and a great way to sneak in some healthy veggies for my family. Great recipe!
Betsy
Yum! Risotto always seems so fancy and difficult to make. I always appreciate recipes that clearly state how to make something like this well. Thank you.
haley
this butternut squash is so delicious and also easy to made.
i made it and it is too much yummy.