Wonderful Winter Squash Risotto
Cozy up with a bowl of Wonderful Winter Squash Risotto, a creamy and comforting dish bursting with seasonal flavors. This recipe pairs caramelized, oven-roasted butternut squash with the velvety texture of Arborio rice, lovingly cooked to perfection with warm stock and a splash of dry white wine. Finished with a hint of fresh sage, a sprinkle of Parmesan cheese, and a garnish of parsley, this risotto delivers a balanced medley of sweet, savory, and herbaceous notes. Ideal for cold-weather dinners or elegant gatherings, this satisfying meal is as delightful to prepare as it is to eat. Whether you're seeking a hearty vegetarian option (swap the stock!) or a crowd-pleasing side dish, this winter squash risotto is bound to impress.
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Recipe Information
Ingredients
- 4 cups butternut squash (peeled, seeded, and cubed)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 1.5 cups Arborio rice
- 0.5 cups dry white wine
- 4 cups chicken or vegetable stock (kept warm)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.75 cups grated Parmesan cheese
- 2 tablespoons fresh sage leaves (chopped)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with 2 tablespoons of olive oil, a sprinkle of salt, and a dash of black pepper. Spread the squash evenly on a baking sheet.
Roast the squash in the oven for 25-30 minutes, stirring halfway through, until it is tender and caramelized. Remove from the oven and set aside.
In a large saucepan or deep skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until it becomes translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the Arborio rice to the pan and stir well to coat the grains in the oil and butter. Toast the rice for 2-3 minutes until the edges are slightly translucent.
Pour the white wine into the pan and stir continuously until it is fully absorbed by the rice.
Begin adding the warm stock, one ladleful (about 1/2 cup) at a time, stirring constantly and allowing each addition to fully absorb before adding the next.
Continue this process for 20-25 minutes, until the rice is creamy and al dente. You may not need all the stock, so check the texture as you go.
Stir in the roasted butternut squash, mashing a few pieces with the back of a spoon to incorporate into the risotto while leaving some chunks intact.
Season the risotto with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper, adjusting to taste.
Remove the pan from the heat and stir in the grated Parmesan cheese and chopped sage leaves.
Serve immediately, garnished with fresh parsley and additional Parmesan if desired.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 7.2 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1055 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
