Roasted Butternut Squash Risotto

Ingredients

• 85 g (6 tablespoons), dividedunsalted butter
• ½ largeyellow onion, diced
• 1 large clovegarlic, minced
• 200 g (1 cup)arborio rice
• 2 tablespoonsfresh sage, chopped
• to tastesalt and pepper
• 240 ml (1 cup)dry white wine, such as Chardonnay
• 710 ml (3 cups)vegetable or chicken stock
• 240 g (1 cup)butternut squash purée
• 50 g (½ cup)Parmesan cheese, shredded
• 43 g (3 tablespoons)unsalted butter
• 4–5fresh sage leaves

Instructions

1. 1

   Melt the butter

   For the risotto, melt 2 tablespoons of the butter in a large, wide pot or saucepan over medium heat. Set the rest aside for later.

2. 2

   Cook the aromatics

   Add the onion and garlic and sauté for about 2 minutes, until the onion is translucent.

3. 3

   Toast the rice

   Stir in the arborio rice, chopped sage, salt and pepper. Cook for 2–3 minutes, until the edges of the rice begin to look translucent.

4. 4

   Add the wine

   Pour in the white wine and stir to combine. Cook, stirring frequently, for about 10 minutes, until the rice has absorbed most of the liquid.

5. 5

   Add the stock

   Add 1 cup of stock and cook, stirring frequently, for 5–10 minutes or until most of the liquid is absorbed. Repeat with the remaining stock, adding 1 cup at a time and allowing the rice to absorb it between additions, until al dente. Taste as you go: the rice should retain a slight bite rather than turn mushy, and the rice and stock should form a thick, starchy broth.

6. 6

   Stir in squash

   Mix the butternut squash purée into the risotto.

7. 7

   Finish the risotto

   Add the remaining butter and the Parmesan. Stir until both have melted and everything is combined, then taste and add salt if needed.

8. 8

   Prepare to serve

   Transfer the risotto to serving dishes, spoon the browned butter over the top and serve straight away.

9. 9

   Brown the butter

   When the risotto is nearly ready, heat the butter for the topping in a small frying pan or saucepan over medium heat.

10. 10

    Crisp the sage

    Add the fresh sage leaves and cook for 5–8 minutes, stirring occasionally, until the butter is fragrant and lightly browned and the sage is crisp. Watch closely and turn off the heat as soon as the butter solids start to brown, since it can burn and taste bitter. Spoon the butter over the risotto and finish with the crispy sage leaves.

What is butternut squash risotto?

Risotto is an Italian rice dish cooked gradually with liquid until the grains release starch and create a creamy consistency. This Italian-American version brings in butternut squash, Parmesan and sage.

The squash purée adds colour and sweetness, while browned butter and crisp sage provide a savoury, aromatic finish. Arborio rice is a good fit because it becomes creamy while keeping a little bite when cooked carefully.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 4g protein, 47g carbs, 12g fat.

The rice supplies most of the carbohydrates, while butter and Parmesan contribute much of the fat; Parmesan and the stock also add some protein. Pair a serving with a generous portion of green vegetables or salad for a more balanced plate.

Choose the right ingredients

Arborio rice: its starchy grains help make the broth creamy. Avoid rinsing it, as that would wash away some of the surface starch.

Squash purée: use smooth purée so it blends evenly into the rice. If making it from roasted squash, let it cool enough to handle and purée it until smooth first.

Stock and wine: either vegetable or chicken stock works. A dry white wine adds acidity; choose one you would be happy to drink.

Build the risotto gradually

Toasting: cook the rice with the onion, garlic and sage until its edges begin to look translucent. This brief step helps the grains hold their shape as they absorb liquid.

Adding liquid: let each addition of stock mostly absorb before adding the next, stirring frequently. Keep the heat at a steady simmer rather than letting the pot boil hard.

Look for the right texture

Taste the rice between additions: it should be tender on the outside with a slight bite in the centre. Stop cooking when it is al dente, since continued cooking can make it mushy.

The finished risotto should be creamy and loose enough to settle gently on the plate, not stiff or dry. Add stock gradually and judge the texture as you go.

Brown the butter carefully

The butter for the topping is ready when it smells nutty and its milk solids are lightly browned. Stay close to the pan, because the change from browned to burnt happens quickly.

Add the sage leaves while the butter cooks so they become crisp. Take the pan off the heat as soon as the solids begin to brown, then spoon the butter and leaves over the risotto.

Serve it straight away

Risotto is at its creamiest just after cooking, so have the serving dishes ready before finishing the butter. Spoon the topping over each portion while it is still hot.

A simple green salad or lightly cooked greens make a fresh contrast to the rich, soft rice. Serve these alongside rather than stirring them into the pot.

Recipe notes & tips

• Warm the stock before adding it so the risotto keeps simmering steadily.
• Use a wide, heavy-based pan to give the rice room to cook evenly.
• Stir frequently, but keep tasting rather than relying only on the stated cooking times.
• Have the squash purée ready before you start cooking the rice.
• Make the browned butter when the risotto is nearly done so the topping is fresh and fragrant.

Variations

• Use vegetable stock: choose it for a vegetarian version, and check that the Parmesan suits your preference.
• Try another hard cheese: finely grated pecorino can replace the Parmesan for a sharper finish.
• Add a little chilli: stir in a pinch with the onion and garlic for gentle heat.
• Change the herbs: use a little fresh thyme in place of some of the sage.
• Add toasted nuts: scatter chopped toasted hazelnuts over the finished dish for crunch.

Common mistakes to avoid

• Adding all the stock at once: the rice may cook unevenly; add it a cup at a time and let most absorb between additions.
• Cooking the rice until soft: it can turn mushy; taste regularly and stop when it is al dente.
• Letting the pot boil hard: the liquid can reduce too quickly; keep it at a steady simmer.
• Leaving the browned butter unattended: it can burn and taste bitter; watch it closely and remove it from the heat as soon as the solids brown.
• Making the risotto too far ahead: it thickens as it stands; serve it immediately for the creamiest texture.

How to store

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

Frequently asked questions