Roasted Butternut Squash Risotto

Roasted butternut squash risotto is creamy rice studded with sweet, caramelized squash. The squash roasts until golden and tender while you make the risotto base, so everything comes together at once. Roasting the squash first concentrates its flavor and gives you pieces with a caramelized edge.

Ingredients for Roasted Butternut Squash Risotto

Butternut squash roasts until caramelized and sweet, then gets folded into the finished risotto. Arborio rice releases starch as it cooks, creating the signature creamy sauce without cream. Vegetable broth hydrates the rice and builds flavor. Onion and garlic form the aromatic base. Butter and Parmesan cheese finish the risotto with richness and depth. Olive oil roasts the squash and sautés the aromatics. Salt and black pepper season throughout.

Why This Roasted Butternut Squash Risotto Works

Roasting the squash before you start the risotto is the key. The dry heat browns the cut surfaces and concentrates the natural sugars, turning them deep golden and almost nutty. Meanwhile, you are free to focus on stirring the rice without juggling two pans at once.

Arborio rice grains stay intact while their surfaces break down and release starch into the liquid. This starch thickens the broth into a silky sauce without any cream. The constant stirring keeps the rice moving so it cooks evenly and the starch distributes throughout the pan.

The roasted squash pieces are folded in at the end so they stay distinct and don’t break down into a puree. This gives you bites of sweet, caramelized squash throughout the creamy rice.

Mistakes To Avoid

Roasting the squash with water or without drying it first stops the browning. The squash steams instead of caramelizing, stays pale, and tastes watery rather than sweet and concentrated.

Adding cold broth to the rice slows the cooking and makes the risotto grainy instead of creamy. The rice doesn’t hydrate evenly, and you lose the silky texture that makes risotto special.

Skipping the stirring or stirring too little leaves dry rice at the bottom of the pan. The starch doesn’t release into the liquid, and you end up with a soupy dish instead of one with a creamy, unified sauce.

Cooking the rice too long past tender turns it mushy and gluey. The grains break apart and the whole dish becomes a thick paste instead of flowing and creamy on the plate.

As an Amazon Associate, we earn from qualifying purchases.

Ingredients

• 1 butternut squash, about 2 pounds, peeled, seeded, and cut into 3/4-inch cubes
• 3 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 medium onion, diced small
• 3 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable broth
• 3 tablespoons butter
• 3/4 cup grated Parmesan cheese

Step-by-step Instructions

1. Heat the oven to 425°F (220°C) on the middle rack. Pat the squash cubes dry with paper towels and toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet, spreading them in a single layer.
2. Roast for 30 to 35 minutes, stirring once halfway through, until the squash is tender and the edges are deep golden brown.
3. While the squash roasts, warm the vegetable broth in a small pot on low heat and keep it at a bare simmer the whole time.
4. Heat the remaining 1 tablespoon olive oil in a heavy pot over medium heat. Add the diced onion and cook, stirring often, until soft and translucent, about 4 minutes.
5. Stir in the garlic and cook for 1 minute until fragrant. Add the Arborio rice and stir constantly for 2 minutes until the grains turn slightly translucent at the edges.
6. Pour in the wine and stir until the rice absorbs it, about 1 to 2 minutes. Add 1 cup of the warm broth and stir almost constantly until the rice absorbs most of it, about 3 to 4 minutes.
7. Add the remaining broth 1 cup at a time, stirring almost constantly, waiting until each addition is mostly absorbed before adding the next, for 15 to 20 minutes total.
8. Start tasting the rice at 18 minutes. The grains should be tender but still have a slight firmness in the center when you bite one. The risotto should flow on the plate like lava, not stand in a mound.
9. When the rice is done, fold in the roasted squash, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper. Remove from the heat and stir in the butter and Parmesan cheese until fully combined and creamy.
10. Serve immediately on warm plates, because risotto sets up and becomes thick as it cools.