You’ll wanna hop on to this butternut squash risotto, STAT! Creamy, cheesy, and so freakin’ good! Loaded with roasted butternut squash flavor- pair alongside your favorite main entree for a complete swoon-worthy meal!
- 2 cups (about 11 ounces) cubed butternut squash
- kosher salt and freshly ground black pepper, to taste
- 4 tablespoons salted butter, divided
- 8 fresh sage leaves
- 2 tablespoons olive oil
- 1 small white onion, finely chopped
- 2 cloves of garlic, finely minced
- 2 cups arborio rice
- 1/3 cup dry white wine, such as pinot grigio or sauvignon blanc
- 7 cups chicken broth, divided
- 1 cup freshly grated parmigiano reggiano cheese
- Preheat the oven to 400°F. Grease a medium-sized baking sheet with cooking spray. Add cubed butternut squash onto sheet and season with salt/pepper, to taste. Toss together to coat. Roast butternut squash for 20-25 minutes, or until tender and crispy.
- Meanwhile, in a large skillet, melt 2 tablespoons of butter over medium heat. Once the butter is sizzling, add in the sage leaves, in a single layer. Cook the sage leaves until they turn lightly crisp and golden brown, about 1 minute. Then remove the fried sage and set aside on a paper towel lined plate.
- Place the roasted butternut squash into a high-powered blender. Add in 2 cups of chicken broth. Blend mixture together until completely smooth. Note– if any butternut squash puree remains in blender, add in more of the broth and swirl around to loosen.
- Place all of the broth and the butternut squash puree mixture into a medium saucepan over medium heat. Stir together to combine and bring to a simmer. Then reduce the heat to the lowest setting.
- In a large dutch oven or heavy bottomed pot, warm the olive oil over medium-high heat. Once the oil shimmers, add in the onion and sauté together- stirring occasionally until softened, about 5 minutes. Add in the garlic and cook, stirring, until fragrant, about 1 minute.
- Stir the remaining 2 tablespoons of butter along with the rice into the onion mixture. Cook together, stirring frequently, until the rice is coated and lightly toasted, about 2-3 minutes.
- Pour in the wine and cook together with the rice mixture until the wine cooks off and is mostly absorbed, about 30-40 seconds.
- Reduce the heat to medium and add in about 1 cup of the warmed broth, stirring constantly, until the broth is absorbed. Repeat the process of adding in remaining warm broth, 1 cup at a time, stirring constantly in between, until each cup has been absorbed before adding in another- until all broth is used. Cook the risotto until al dente (nice and creamy but not mushy), about 20-25 minutes.
- Remove butternut squash risotto from heat and stir in the cheese until melted completely. Season the risotto with salt and pepper, to taste. Garnish with fried sage and serve immediately. Enjoy!
- Please read the blog post in its entirety for more tips + tricks.
- Feel free to use chicken stock for this recipe as well.
- Storing: This butternut squash risotto will keep for up to 5 days when stored inside of the fridge in an airtight container (minus fried sage).
- Reheating: Reheat in the microwave or on the stove as needed- add a few splashes of more broth to help loosen the risotto before serving.
Keywords: butternut squash risotto, butternut squash side dishes, making risotto, roasted butternut squash