Name: Roasted Butternut Squash Risotto Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Italian
Ingredients: For Butternut Squash Risotto:; 3 tbsp olive oil; 1 small yellow onion; 2 garlic cloves; 4 cups vegetable broth; 1 cup water; 1½ cups brown arborio rice; 2 lb small butternut squash; 1 cup parmesan cheese; ½ cup dry white wine; 3 tbsp unsalted butter; 1 tsp salt; black pepper; pinch red pepper flakes; For Fried Sage Leaves:; 1 tbsp extra-virgin olive oil; 20 fresh sage leaves

How To Make Roasted Butternut Squash Risotto

For a more belly-filling dinner, try our flavorful risotto recipe! It comes with a serving of butternut squash, and it’s all easily baked in the oven.

Preparation: 15 minutes

Cooking: 1 hour 5 minutes

Total: 1 hour 20 minutes

Serves:

Ingredients

For Butternut Squash Risotto:

3tbspolive oildivided
1small yellow onionchopped
2garlic clovespressed or minced
4cupsvegetable brothdivided
1cupwater
1½cupsbrown arborio riceor short-grain brown rice
2lbsmall butternut squashpeeled and sliced into ½ cubes
1cupParmesan cheesefreshly grated, about 2 ½ ounces
½cupdry white wineoptional
3tbspunsalted butterdiced
1tspsaltmore to taste
black pepperfreshly ground, to taste
pinchred pepper flakesto taste

For Fried Sage Leaves:

1tbspextra-virgin olive oil
20 fresh sage leaveschopped, about ¼ cup chopped fresh sage

Instructions

Place the oven racks in the lower third and upper third positions, then preheat the oven to 375 degrees F.
Line a large, rimmed baking sheet with parchment paper for the butternut squash.
Reserve 1 cup broth from the container and set it aside.
Heat 1 tablespoon olive oil in a medium-to-large Dutch oven over medium heat until shimmering.
Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, for 5 minutes.
Add the minced garlic and cook until the garlic is fragrant for 1 to 2 minutes.
Add 3 cups of broth and 1 cup of water, cover, then bring to a boil over medium-high heat.
Remove from heat and stir in the rice.
Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes.
After placing the pot of risotto in the oven, toss the cubed butternut with 2 tablespoons olive oil on the lined baking sheet.
Sprinkle with salt and some freshly ground black pepper, then arrange the butternut in a single layer on the pan.
Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway.
Allow to roast for 55 to 60 minutes, checking for doneness around 40 minutes.

Fried Sage Leaves:

Heat 1 tablespoon olive oil in a medium skillet over medium heat.
Once the oil is shimmering, add the sage and toss to coat.
Let the sage turn a darker green and crispy before transferring it to a plate covered with a paper towel.
Sprinkle the fried sage lightly with salt, then set it aside.
Carefully remove the Dutch oven from the oven.
Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter.
Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes.
Stir in the roasted butternut.
Divide the risotto into bowls and top each with a sprinkle of fried sage.
Serve, and enjoy!