Main Dishes
Roasted Butternut Squash Risotto
Prep
15 minutes
Cook
45 minutes
Yield
4
Delicious roasted butternut squash risotto is the perfect dish as a side or main course.
I love butternut squash. It’s so delicious, sweet and savory. This butternut squash risotto is savory and delicious. It’s the ultimate comfort food that’s perfect as a side dish or a main course.
Why you’ll love this butternut squash risotto:
- Easy: This risotto recipe can be made in just one hour with simple ingredients
- Versatile: Serve as a side or add a protein to it to make it a hearty main course
- Delicious: There is nothing better than risotto with butternut squash and herbs like rosemary
Ingredient Notes:
Butternut Squash: Rich in vitamins and minerals, as well as antioxidants, butternut squash is fiber-rich and is so versatile in both sweet and savory dishes.
Vegetable Broth: You can really use any type of broth here. Just make sure you warm it up first as using warm broth with rice coaxes more starch out of the rice and helps prevent overcooking.
How to make butternut squash risotto:
For the roasted butternut squash
- Preheat oven to 400F. Peel and cube butternut squash, ½ inch cubes. Toss with olive oil, honey, salt, pepper, rosemary and chili flakes. Roast for 25-35 minutes, flipping once, until the squash is tender.
For the risotto
- While the squash is roasting, warm 8 cups of vegetable broth over medium-high heat in a medium-sized pot. Keep warm on the stove until ready to use.
- Heat 2 tbsp olive oil and 2 tbsp butter in a large pot or high-sided skillet over medium heat. Add the onion, garlic, salt and pepper cook until the onions are softened, about 4-6 minutes.
- Add the arborio rice and stir until well-coated and starting to turn translucent, about 2-4 minutes.
- Deglaze the pan with wine and scrape up any browned bits. Let simmer until wine is almost fully reduced/absorbed.
- Start adding the vegetable broth, two ladlefuls at a time, stirring after each addition, waiting until the broth is almost completely absorbed before adding another ladleful of broth.
- Continue to add broth, stirring after each addition, until the rice is creamy and is tender to the bite but still a little firm; this will take approximately 20-25 minutes.
- To finish, remove from the heat the dish stir 2 tbsp butter first until incorporated. Then finally add the grated parmesan cheese, 1/2-1 tsp more salt to taste, minced rosemary and roasted butternut squash, stirring until incorporated.
- If you’d like a looser risotto, you can stir in another 1/2 to 1 cup hot water.
Expert Tips & FAQ:
What goes well with butternut squash risotto? You can make a side salad, or add a protein like chicken. You can also add in some sautéed kale, or even portabella mushrooms.
What is the secret to risotto? The key with risotto is you cook it for longer, on lower heat. You also need to not just set it on your stove and forget about it. It requires you to continuously stir it, and add in warm broth when it starts to get dry.
What do Italians eat risotto with? Risotto is considered a main dish, and is usually served with small portions of meat or light vegetable side dishes.
When should you not use butternut squash? Discard butternut that’s leaky, mushy, or has large spoiled areas. When you can’t find a fresh one that is good, you can always find frozen and use that instead.
Other recipes you’ll love:
- Quick Pickled Onions
- Easy Vegan Deviled Potatoes
- Plant-Based Crispy Roasted Potatoes
- Vegan Cranberry Cheese Tarts
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Roasted Butternut Squash Risotto
Ingredients
For the roasted butternut squash
- 1 2lb butternut squash, cut into 1/2 inch cubes
- 1 1/2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/2 tbsp liquid honey
- 1 tbsp minced fresh rosemary
- pinch chili flakes
For the risotto
- 8 cups vegetable broth, warmed
- 2 tbsp olive oil
- 2 tbsp unsalted vegan or regular butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 garlic cloves, minced
- 1/2 yellow onion, diced
- 2 cups arborio rice
- 1/4 cup white wine
- 3/4 cup shredded vegan or regular parmesan cheese
- 1 tbsp minced fresh rosemary
- 1/2-1 tsp salt
Instructions
For the roasted butternut squash
- Preheat oven to 400F. Peel and cube butternut squash, ½ inch cubes. Toss with olive oil, honey, salt, pepper, rosemary and chili flakes. Roast for 25-35 minutes, flipping once, until the squash is tender.
For the risotto
- While the squash is roasting, warm 8 cups of vegetable broth over medium-high heat in a medium-sized pot. Keep warm on the stove until ready to use.
- Heat 2 tbsp olive oil and 2 tbsp butter in a large pot or high-sided skillet over medium heat. Add the onion, garlic, salt and pepper cook until the onions are softened, about 4-6 minutes.
- Add the arborio rice and stir until well-coated and starting to turn translucent, about 2-4 minutes.
- Deglaze the pan with wine and scrape up any browned bits. Let simmer until wine is almost fully reduced/absorbed.
- Start adding the vegetable broth, two ladlefuls at a time, stirring after each addition, waiting until the broth is almost completely absorbed before adding another ladleful of broth.
- Continue to add broth, stirring after each addition, until the rice is creamy and is tender to the bite but still a little firm; this will take approximately 20-25 minutes.
- To finish, remove from the heat the dish stir 2 tbsp butter first until incorporated. Then finally add the grated parmesan cheese, 1/2-1 tsp more salt to taste, minced rosemary and roasted butternut squash, stirring until incorporated.
- If you'd like a looser risotto, you can stir in another 1/2 to 1 cup hot water.
Video
Notes
- If you don’t want to use wine, use a 1/4 cup of vegetable broth instead.
- A good substitute for the honey on the butternut squash is maple syrup.
- If you’re a fan of risotto, try our Pastina Risotto recipe.
