Butternut Squash Risotto
Creamy and comforting, this butternut squash risotto tastes incredible. A fall favorite recipe that's perfect for chilly fall nights.
Ingredients
- 1/4 cup olive oil, divided
- 3 cups peeled and cubed butternut squash
- 1 medium white or yellow onion, chopped
- 2 garlic cloves, chopped
- ¼ teaspoon red pepper flakes
- scant 1/8 teaspoon nutmeg (just a pinch)*
- 2 cups vegetable broth
- 1 teaspoon olive oil
- 8 sage leaves
- 1 ½-2 cups water
- 1 cup Arborio rice**
- 1/2 cup freshly grated parmesan cheese, divided***
Instructions
- Heat a large saucepan over medium heat. Add 3 tablespoons of olive oil, then add the butternut squash, onion, garlic, nutmeg, red pepper flakes, and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 10 minutes.
- Add the vegetable broth to the skillet and bring mixture to a boil, then reduce heat to low and simmer until squash is tender, about 15 minutes.
- While the squash is cooking, make the fried sage. Heat a teaspoon of olive oil over medium heat and add the sage leaves. Cook until lightly fried, crispy, but not burnt. Remove and set aside.
- Place the squash mixture in a high-powered blender (or use an immersion blender) and puree until very smooth and creamy. It will be somewhat thick.
- Add the squash mixture to a medium saucepan along with the reserved water to thin. It should be the consistency of vegetable broth.
- In a separate saucepan, heat the remaining olive oil over medium heat. Add the rice and cook for 1-2 minutes until toasted and golden brown. Next, add a ladle (about ½ cup) at a time of the butternut broth and cook, stirring often, until the broth is absorbed. Continue, ½ cup at a time until the rice is creamy and cooked through. Alternate with adding in a little of the parmesan cheese, stirring until the cheese is entirely melted before adding in more broth; I usually do about a tablespoon at a time. If you don't stir as you add it, it will clump!
- The entire process should take roughly 25-30 minutes although you may not use all of the broth. Stir in more parmesan cheese as desired and taste-- adding more salt/cheese as desired. Serve immediately and garnish with the fried sage.
Notes
*The nutmeg adds a nice warmth and depth to the risotto and highly recommend keeping it.
**Arborio rice is traditional in risotto, I find it online or in well-stocked grocery stores. Sushi rice will work in a pinch.
****For a dairy-free version, use dairy-free parm.
Nutrition
Serving: 1servingCalories: 423kcalCarbohydrates: 57gProtein: 9gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 9mgSodium: 682mgPotassium: 468mgFiber: 4gSugar: 5gVitamin A: 11547IUVitamin C: 25mgCalcium: 212mgIron: 3mg