This easy butternut squash risotto is perfect for chilly evenings!
FOR THE RISOTTO:
- 6 Tablespoons unsalted butter, divided
- 1/2 large yellow onion, diced
- 1 large clove garlic, minced
- 1 cup arborio rice
- 2 Tablespoons fresh chopped sage
- salt and pepper to taste
- 1 cup dry white wine (we like chardonnay)
- 3 cups vegetable or chicken stock
- 1 cup butternut squash purée (see recipe notes)
- 1/2 cup shredded parmesan cheese
FOR THE SAGE BROWNED BUTTER (Optional, but delicious):
- 3 Tablespoons unsalted butter
- 4–5 fresh sage leaves
FOR THE RISOTTO:
- In a large, wide pot or saucepan, heat 2 Tablespoons of butter over medium heat. Set the remaining butter aside for later!
- Add onion and garlic to butter and sauté until onion is translucent, about two minutes.
- Add arborio rice, sage, salt, and pepper and stir to combine. Cook for 2-3 minutes until the edges of the rice start to look translucent.
- Add white wine to pan and stir to incorporate. Cook, stirring frequently, until rice has absorbed most of the liquid, about 10 minutes.
- Add 1 cup stock and cook, stirring frequently, for 5-10 minutes or until rice has absorbed most of the liquid. Repeat this process, adding 1 cup of stock at a time and letting the rice absorb it in between each addition, until rice is al dente. Taste the rice in between each addition of stock to see if it needs more time; the final product should have a slight bite to it and not be mushy, and the rice and stock will have formed a thick, starchy broth.
- Stir butternut squash purée into risotto.
- Add remaining butter and parmesan cheese to risotto. Stir until butter and cheese have melted completely and all ingredients are incorporated. Taste and add salt as necessary.
- Transfer risotto to serving dish(es), top with browned butter (instructions below) and serve immediately.
FOR THE BROWNED BUTTER:
- When risotto is just about done, heat butter in a small skillet or saucepan over medium heat.
- Add fresh sage leaves and cook, stirring occasionally, for 5-8 minutes or until butter is fragrant and lightly browned and sage is crispy. Keep an eye on the butter as it cooks and turn off the heat as soon as the solids in the butter start to brown – if you cook it too long, it can burn and taste bitter. Spoon browned butter over risotto and garnish with the crispy sage leaves.
How to make butternut squash purée. Cut a butternut squash in half lengthwise, scoop out the seeds, and roast cut-side down at 375 degrees F for 45-60 minutes or until the skin is easily pierced with a fork. Let cool, scoop the flesh into a food processor, and purée until smooth. Store in the fridge for 3-4 days or in the freezer for 2-3 months until you’re ready to use it. You can also use canned butternut squash purée or canned pumpkin purée. Read the post above for more squash purée methods and tips!
Should I heat my vegetable stock? Traditional risotto is often made with warm or simmering stock, which helps speed the cooking process along. Cold stock can cool down the pan when it’s added, which adds a bit of extra cook time while things come back up to temperature. If you have time, you can bring your stock to a low simmer in a separate saucepan and ladle it from that pan to your risotto as you cook. If you don’t want to dirty an extra pot, you can place stock in a microwave-safe dish and microwave for 30 seconds or so before adding it to the risotto. We’ve tested this recipe with all different stock temperatures – and honestly, it doesn’t make that big of a difference. So do whatever works for you!
Shred your own parmesan here, and use a high-quality parmigiano-reggiano cheese if you can! Pre-shredded cheese is often coated with preservatives that prevent it from melting smoothly; shredding your own parmesan ensures it will melt right into the risotto!
If your rice is taking a long time to cook, you can add more vegetable stock 1/2 cup at a time, still letting it reduce between each addition. If you’re out of vegetable stock, you can sub water or more white wine.
Additions and Substitutions. Use pumpkin, honeynut squash, or acorn squash purée in place of butternut squash if you like. Use canned pumpkin, butternut squash, or sweet potato purée if you don’t want to roast your own squash. Top the risotto with sautéed mushrooms, caramelized onions, or roasted veggies (broccoli, cauliflower, more squash). Add grilled steak, salmon, or Italian sausage, or top with seared scallops for extra protein. Use goat cheese, asiago, or pecorino in place of parmesan.
Can I skip the wine? Yes – just use extra vegetable stock instead of wine if you like.
Vegan & Vegetarian Diets. Use a high-quality vegetable stock here. Vegetarians should look for parmesan cheese made without rennet. To make this dish vegan, omit the butter and cheese. Use olive oil to sauté the onion and garlic, and stir in some dairy-free butter and/or a little bit of nutritional yeast at the end of cooking if you like.
Keywords: fall, pumpkin, vegetarian