Butternut Squash Risotto

Ingredients

• 260 g (about 11 oz)cubed butternut squash
• to tastekosher salt and freshly ground black pepper
• 57 g (4 tablespoons), dividedsalted butter
• 8fresh sage leaves
• 30 ml (2 tablespoons)olive oil
• 1 smallwhite onion, finely chopped
• 2 clovesgarlic, finely minced
• 400 g (2 cups)Arborio rice
• 80 ml (1/3 cup)dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1.66 litres (7 cups), dividedchicken broth
• 100 g (1 cup)freshly grated Parmigiano Reggiano cheese

Instructions

1. 1

   Roast the squash

   Heat the oven to 200°C (400°F) and grease a medium baking tray with cooking spray. Add the squash, season with salt and pepper to taste, and toss to coat. Roast for 20–25 minutes, until tender with crisp edges.

2. 2

   Fry the sage

   Meanwhile, melt 2 tablespoons of butter in a large frying pan over medium heat. When it sizzles, lay in the sage leaves in a single layer and fry for about 1 minute, until lightly crisp and golden. Transfer them to a paper-towel-lined plate.

3. 3

   Blend the squash

   Put the roasted squash in a high-powered blender with 2 cups of chicken broth and blend until completely smooth. If purée remains in the blender, add a little more broth and swirl to loosen it.

4. 4

   Warm the broth

   Pour all the remaining broth and the squash purée into a medium saucepan and stir to combine. Bring to a simmer over medium heat, then turn the heat to its lowest setting.

5. 5

   Soften the onion

   Warm the olive oil in a large Dutch oven or heavy-based pot over medium-high heat. Once it shimmers, add the onion and cook, stirring occasionally, for about 5 minutes until softened. Add the garlic and cook, stirring, for about 1 minute until fragrant.

6. 6

   Toast the rice

   Stir the remaining 2 tablespoons of butter and the rice into the onion mixture. Cook for 2–3 minutes, stirring frequently, until the grains are coated and lightly toasted.

7. 7

   Add the wine

   Pour in the wine and cook with the rice mixture for 30–40 seconds, until it has cooked off and is mostly absorbed.

8. 8

   Cook the risotto

   Lower the heat to medium and add about 1 cup of the warm broth mixture, stirring constantly until absorbed. Continue adding the rest in 1-cup portions, stirring until each is absorbed before adding the next. Cook for 20–25 minutes in total, until the rice is al dente and creamy rather than mushy.

9. 9

   Finish and serve

   Take the pot off the heat and stir in the cheese until fully melted. Season with salt and pepper to taste, garnish with the fried sage and serve immediately.

What is butternut squash risotto?

Risotto is an Italian rice dish made by gradually adding liquid to short-grain rice and stirring as it cooks. This American-style version brings in roasted butternut squash and chicken broth for a sweet, savoury, creamy bowl.

Roasting the squash deepens its flavour before it is blended into the broth. Parmesan and fried sage finish the dish with salty richness and an aromatic crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 14g protein, 75g carbs, 17g fat.

Most of the carbohydrates come from the Arborio rice, with a smaller contribution from the squash; butter, olive oil and cheese supply much of the fat, while the cheese and broth contribute protein. Serve a portion with green vegetables or salad to add freshness and balance the meal.

Why roast and blend the squash?

Roasting: give the squash 20–25 minutes, until tender with a little colour at the edges. That browning adds flavour that steaming or boiling would not provide.

Blending: a smooth squash purée distributes evenly through the rice and broth. Scrape or swirl any purée left in the blender loose with a little broth so it is not wasted.

Get the broth ready

Keep the broth-and-squash mixture at a gentle simmer on the lowest heat while you start the rice. Warm liquid helps the pot maintain a steady cooking temperature each time you add more.

Measure the broth in advance and add it gradually. The method uses 1-cup additions, but the rice’s final texture is the best guide to when it is ready.

Build flavour in the pot

Onion and garlic: soften the onion before adding the garlic, which needs only about a minute to become fragrant. Stir regularly so the garlic does not catch on the bottom of the pot.

Rice: butter coats the grains as they toast for 2–3 minutes. This brief step gives the rice a savoury base before the wine and broth go in.

Wine: let it cook down for 30–40 seconds before starting the broth additions. This leaves the rice ready to absorb the warm liquid.

Stir for a creamy texture

Add broth about 1 cup at a time and keep stirring until each addition is absorbed before adding the next. This steady process releases starch from the rice and creates risotto’s characteristic creaminess.

Start checking after about 20 minutes. The grains should be tender with a slight bite, and the risotto should look creamy rather than stiff or mushy.

Fry the sage carefully

Fry the leaves in a single layer in sizzling butter for about 1 minute. They crisp quickly, so lift them out as soon as they turn lightly golden.

Set them on a paper-towel-lined plate while you finish the risotto. Add them as a garnish just before serving to preserve their crisp texture.

What to serve alongside

Serve the risotto straight away, either as a main or beside a favourite roast. A crisp green salad or simply cooked green vegetables provide a fresh contrast to the rich, soft rice.

Keep additional salt in check until the end, since both the broth and Parmigiano Reggiano can be salty. Taste after adding the cheese, then season as needed.

Recipe notes & tips

• Cut the squash into similarly sized cubes so it roasts at an even rate.
• Keep the broth mixture on a very low heat while cooking the rice.
• Stir each broth addition until absorbed before pouring in the next.
• Grate the Parmesan finely so it melts smoothly into the hot risotto.
• Taste the finished risotto before adding extra salt, as the broth and cheese may already be salty.

Variations

• Use vegetable broth: swap it for the chicken broth for a meat-free version.
• Add nutmeg: grate a small pinch into the squash purée for warm spice.
• Try thyme: add a few thyme leaves with the onion for a different herbal note.
• Add toasted hazelnuts: scatter them over each bowl for crunch.
• Finish with lemon: add a little finely grated zest for a bright contrast.

Common mistakes to avoid

• Adding cold broth: it can interrupt the steady cooking; keep the broth mixture simmering gently.
• Pouring in all the broth at once: the rice may cook unevenly; add it in 1-cup portions.
• Leaving the sage in too long: it can burn quickly; remove it once lightly golden and crisp.
• Overcooking the rice: it turns mushy; start checking at about 20 minutes for a tender centre with a slight bite.
• Over-seasoning early: broth and Parmesan both add salt; taste and adjust after the cheese goes in.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan or microwave with a splash of broth or water, stirring until hot; the rice will be softer than when freshly made.

Frequently asked questions