Butternut Squash Risotto Arborio (Print-Friendly Version)
Cozy up with this silky mix of oven-roasted butternut squash, Arborio rice, and fragrant sage. Ideal for cooler days, this meal combines heartwarming tastes for a filling dinner. Click & save now.
# Ingredients You’ll Need:
→ Main
01 -
1 cup Arborio rice
02 -
2 cups butternut squash, cut into cubes and peeled
03 -
4 cups veggie broth
04 -
1 medium onion, chopped finely
05 -
2 cloves garlic, finely chopped
06 -
1 cup freshly grated Parmesan cheese
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2 tablespoons olive oil (extra virgin), plus extra for drizzling
08 -
6 sage leaves, chopped finely
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Salt, as needed
10 -
Black pepper, as needed
# How to Make It:
01 -
Heat your oven to 400°F. Mix diced squash with 1 tablespoon olive oil and sprinkle with salt and black pepper. Spread them out on a baking tray and cook for 25-30 minutes until soft and slightly browned.
02 -
Put your veggie broth in a pot and keep it warm on low heat while you cook.
03 -
Warm up 1 tablespoon olive oil in a big skillet over medium heat. Cook onion till it's see-through, about 4-5 minutes, then throw in the chopped garlic and let it cook one more minute.
04 -
Put Arborio rice in the pan and keep stirring for 2 minutes so every grain gets coated with oil.
05 -
Start adding the warm veggie broth to your rice, just a ladleful at a time. Keep stirring and wait until the liquid's soaked up before adding more. Do this for about 20 minutes, until rice is creamy but still a bit firm.
06 -
Slowly mix in the cooked squash, grated Parmesan, and chopped sage. Stir it all together and add salt and pepper to make it taste just right.
07 -
Dish out the risotto right away. If you want, top with extra Parmesan or a little drizzle of olive oil.
# Extra Suggestions:
01 -
For the creamiest texture, don't rush - add your broth bit by bit and stir often to help the risotto get that smooth, velvety feel.