Chef's Essential Tips

Preparation: Make sure to have all your ingredients prepped and ready to go before you start cooking, as risotto requires constant attention.
Broth: Using homemade vegetable broth can enhance the flavor of the risotto significantly, but store-bought works fine in a pinch.
Arborio Rice: This specific type of rice is essential for achieving that creamy texture due to its high starch content.
Sage: Fresh sage brings a fragrant, earthy flavor to the dish. You can substitute with thyme or rosemary if you prefer.
Wine: Choose a dry white wine for the best results, as sweetness can affect the flavor balance.
Consistency: If the risotto becomes too thick, you can add additional broth or water to loosen it up.

Essential Ingredients Selection

Butternut Squash: The star of this dish, butternut squash contributes a sweet, nutty flavor and creamy texture when roasted. It's rich in vitamins A and C, making it a nutritious choice. Substitute with pumpkin if needed.
Olive Oil: Extra virgin olive oil provides the essential fats needed for cooking and adds a subtle flavor. It helps to roast vegetables and sauté onions effectively.
Arborio Rice: This short-grain rice is key for risotto due to its high starch content, which creates the creamy consistency we all love. Do not substitute with long-grain rice as it won't yield the same results.
Parmesan Cheese: Adds a savory, cheesy flavor and creaminess to the risotto. Use freshly grated cheese for the best taste. A good substitute would be Pecorino Romano for a sharper flavor.
Sage: Fresh sage adds a fragrant herbal note that complements the sweetness of the squash. If unavailable, dried sage can be used, though the flavor will be less intense.
Vegetable Broth: A flavorful base for the risotto, the broth should be warm to help cook the rice evenly. Homemade broth offers the best flavor, but store-bought is convenient.
White Wine: Adds acidity and depth to the risotto, balancing the sweetness of the squash. Use a good quality dry white wine for best results.
Butter: Enhances the creaminess and flavor of the dish. It should be unsalted to better control the overall seasoning of the risotto.
Onion: Provides a sweet, aromatic base for the risotto. Finely chop to ensure it cooks evenly and blends well with the other ingredients.
Garlic: Adds depth of flavor and aroma to the dish. Fresh garlic is preferred, but powdered garlic can work in a pinch.

Creating Your Masterpiece

Serving:

Risotto is best enjoyed fresh and hot. Serve immediately for the best texture and flavor. If making ahead, reheat gently on the stovetop, adding a little broth to revive its creaminess.

Adjusting Consistency:

If your risotto thickens too much, simply stir in extra broth or water to reach your desired consistency. The ideal risotto should be creamy but not runny, allowing it to hold its shape while remaining spoonable.

Garnishing:

Finishing touches like fresh parsley and additional Parmesan elevate the presentation and flavor of the risotto. A drizzle of quality olive oil or a sprinkle of toasted nuts can add an extra layer of richness and visual appeal.

Balancing Flavors:

Once the rice is creamy and al dente, incorporating the roasted squash and Parmesan cheese is essential for balancing flavors. The sweetness of the squash and the richness of the cheese meld beautifully, creating a harmonious dish.

Gradual Addition of Broth:

The key to a perfect risotto is to add the broth slowly, one ladle at a time. This technique allows the rice to absorb the liquid gradually, releasing starches and creating a creamy consistency. Stir continuously throughout this process to ensure even cooking.

Deglazing with Wine:

Adding white wine to the toasted rice not only adds flavor but also helps deglaze the pan. As you stir, the wine will lift the brown bits from the bottom, enhancing the overall taste of the risotto. Cook until almost completely absorbed.

Cooking Arborio Rice:

To achieve the desired risotto texture, the Arborio rice must be toasted before adding liquid. Sauté it with the aromatics for about 2 minutes, which helps release its starches and contributes to the creaminess of the final dish.

Sautéing Aromatics:

Sautéing the onion and garlic in a combination of butter and olive oil creates a flavorful base for your risotto. The onions should be cooked until translucent, while the garlic should be added later to avoid burning. This step infuses the dish with aromatic flavors.

Roasting Butternut Squash:

Roasting butternut squash caramelizes its natural sugars, enhancing its sweetness and flavor. Cut the squash into even cubes to ensure uniform cooking. Toss with olive oil, salt, and pepper, then roast at 400°F (200°C) for 25-30 minutes until golden and tender.

The Complete Guide to Mastering Creamy Roasted Butternut Squash Risotto

Serving:

Risotto is best enjoyed fresh and hot. Serve immediately for the best texture and flavor. If making ahead, reheat gently on the stovetop, adding a little broth to revive its creaminess.

Adjusting Consistency:

Garnishing:

Balancing Flavors:

Gradual Addition of Broth:

Deglazing with Wine:

Cooking Arborio Rice:

Sautéing Aromatics:

Roasting Butternut Squash:

Pro Chef Secrets to Perfect Risotto

This risotto is best served immediately, but you can keep leftovers in the fridge for up to 2 days.

For added flavor, consider a drizzle of truffle oil or a sprinkle of toasted pumpkin seeds on top before serving.

If you want to make more servings, simply double all ingredients and ensure your pot is large enough for cooking.

Adjust the consistency of the risotto by adding more broth or reducing the cooking time slightly if you prefer it creamier.

Creamy Roasted Butternut Squash Risotto with Sage and Parmesan

Name: Creamy Roasted Butternut Squash Risotto with Sage and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: For Roasted Squash:; 1 medium butternut squash, peeled, seeded, and cubed; 2 tablespoons olive oil, for roasting; Salt and pepper, to taste; For Risotto:; 1 tablespoon butter, unsalted; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup Arborio rice; 4 cups vegetable broth, heated; 1/2 cup dry white wine, such as Sauvignon Blanc; 1/2 cup grated Parmesan cheese, plus more for serving; 1/4 cup fresh sage, chopped; 1/4 teaspoon nutmeg, freshly grated; Fresh parsley, for garnish

Indulge in the flavors of autumn with this creamy roasted butternut squash risotto, a harmonious blend of sweet, savory, and nutty notes. Key ingredients like velvety butternut squash, fresh sage, creamy Arborio rice, and rich Parmesan cheese create a delightful dish that warms the soul. Each spoonful offers a luxurious texture, where the risotto is perfectly creamy yet slightly al dente, complemented by the tender sweetness of roasted squash. Ideal for cozy family dinners, elegant holiday gatherings, or as a comforting dish to impress guests, this risotto is sure to become a beloved favorite. The rich aroma of sage and roasting squash will envelop your kitchen, inviting everyone to gather around the table. Enjoy this dish as a main course or as a sumptuous side—it’s a true celebration of comfort food that evokes warmth and happiness.

Prep Time

15 Minutes

Cook Time

30 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

For Roasted Squash:

1 medium butternut squash, peeled, seeded, and cubed

2 tablespoons olive oil, for roasting

Salt and pepper, to taste

For Risotto:

1 tablespoon butter, unsalted

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup Arborio rice

4 cups vegetable broth, heated

1/2 cup dry white wine, such as Sauvignon Blanc

1/2 cup grated Parmesan cheese, plus more for serving

1/4 cup fresh sage, chopped

1/4 teaspoon nutmeg, freshly grated

Fresh parsley, for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C). Begin by preparing the butternut squash for roasting.

Step 2: In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet in a single layer.

Step 3: Roast the squash in the preheated oven for 25-30 minutes, or until tender and golden brown. Stir halfway through to ensure even roasting.

Step 4: While the squash roasts, heat the vegetable broth in a saucepan and keep it warm on low heat.

Step 5: In a large skillet or saucepan, melt the butter and olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 6: Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.

Step 7: Add the Arborio rice to the skillet, stirring to coat and toast the rice for 2 minutes until it becomes slightly translucent.

Step 8: Pour in the white wine and cook, stirring constantly, until the liquid is mostly absorbed.

Step 9: Begin adding the warm vegetable broth, one ladle at a time. Stir constantly, allowing the liquid to be absorbed before adding more, for about 18-20 minutes.

Step 10: Once the rice is creamy and al dente, stir in the roasted butternut squash, Parmesan cheese, chopped sage, and nutmeg. Mix until everything is well combined.

Step 11: Taste and adjust seasoning if necessary. Let it sit for a minute to thicken before serving.

Step 12: Serve the risotto hot, garnished with parsley and extra Parmesan cheese.