What can I do with any leftover butternut squash?

This recipe only calls for about 3/4 cup of butternut squash, so you'll likely have some butternut squash left over. Save any leftover squash to use in another recipe like this Spicy Thai Butternut Squash Soup or this Butternut Squash Mac and Cheese.

Can I make this risotto vegan?

Absolutely! Just swap out the butter for vegan butter and either leave out the parmesan cheese or use vegan cheese instead.

Do I have to use wine in the risotto?

The wine gives the risotto a delicious flavour with a hint of acidity. If you prefer not to use white wine in this recipe, you can use a squeeze of lemon juice instead.

Can I use any type of rice?

No! Risotto requires a specific type of rice to achieve that creamy texture in a risotto. Make sure to use arborio rice or short-grain brown rice.

Easy Butternut Squash Risotto Recipe

Description

This Roasted Butternut Squash Risotto is perfect for a “fancy” at-home dinner that is easy to makes but tastes like you’re dining at a restaurant!

Ingredients

Units Scale

Roasted butternut squash puree:

1 small butternut squash

Risotto:

1 tbsp olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
5 sage leaves
1 1/2 cups short-grain brown rice or arborio rice
2 tsp butter (or dairy-free butter if needed)
1/4 cup white wine
4–6 cups vegetable broth, heated (in a pot or microwave)
3/4 cup butternut squash puree
1/4 tsp freshly grated nutmeg
a generous handful of grated parmesan cheese (or dairy-free cheese for vegan)
salt & pepper to taste

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Instructions

Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
Cut the butternut squash in half and place face down on the baking pan. Bake for 30-45 minutes until the squash is tender. Remove and let cool.
Remove the seeds, peel and transfer about 3/4 cup worth of the squash to a blender. blend until smooth.
Heat the olive oil in a pan on medium-high heat.
Add the shallots and cook 3-4 minutes, until translucent. Then add the garlic and sage and cook another 2 minutes.
Add the rice and butter and mix together, letting the rice toast for about a minute, then add in the wine and cook until the liquid has evaporated.
Slowly add the broth, a 1/2 cup at a time, stirring frequently until the liquid is completely absorbed before adding more broth.
Cook for 20 to 30 minutes or until the rice is al dente. Add broth, as needed.
When the risotto is almost done, add in the butternut squash, nutmeg, parmesan cheese, salt and pepper. Taste and adjust seasoning if needed.
Divide into bowls. Garnish with sage and extra parmesan if desired.

Notes

Use arborio rice or short-grain brown rice to make this recipe.

Adding a splash of white wines gives a nice acidity to the dish. If you don’t have white wine on hand you can add a splash of lemon juice.

To test if the consistency of your risotto is right, run a spoon through the risotto in the pan. If it slowly seeps back together you’ve got the consistency you want!

You’ll also know the rice is cooked when it is soft, but with a very slight bite to it. (Like pasta that is cooked al dente)

Store any leftovers in an airtight container in the fridge.

Nutrition

Serving Size: 1 bowl
Calories: 291
Sugar: 8g
Fat: 10g
Saturated Fat: 3g
Carbohydrates: 40g
Fiber: 6g
Protein: 11g