Butternut Squash Risotto

Creamy Arborio rice infused with roasted butternut squash and a whisper of garlic creates pure comfort in a bowl. The natural sweetness of the squash balances beautifully against the savory stock, while constant stirring builds that signature velvety texture. Perfect for elegant weeknight dinners or impressing guests with minimal fuss.

Ingredients

1 lb butternut squash, peeled and cut into 1/2-inch cubes

6 cups vegetable or chicken stock

3 tbsp olive oil, divided

4 tbsp unsalted butter, divided

1 medium yellow onion, finely diced

2 cloves garlic, minced

1 1/2 cups Arborio rice

1/2 cup dry white wine

1 cup freshly grated Parmesan cheese, plus more for serving

8 fresh sage leaves

1/2 tsp freshly grated nutmeg

Kosher salt and freshly ground black pepper to taste

2 tbsp fresh Italian parsley, chopped

Instructions

Preheat oven to 400°F. Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized at the edges, stirring halfway through.

Heat the stock in a saucepan over medium heat and keep it at a gentle simmer throughout the cooking process.

In a large, heavy-bottomed pan or Dutch oven, heat 2 tbsp olive oil and 2 tbsp butter over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant.

Add the Arborio rice to the pan, stirring constantly for 2 minutes until the grains are toasted and coated in fat, with slightly translucent edges.

Pour in the white wine and stir continuously until fully absorbed, about 1-2 minutes.

Begin adding the warm stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for 18-22 minutes until the rice is creamy and al dente.

While the risotto cooks, melt the remaining 2 tbsp butter in a small skillet over medium heat. Add sage leaves and fry for 1-2 minutes until crispy. Transfer to a paper towel-lined plate and season with a pinch of salt.

Gently fold three-quarters of the roasted butternut squash into the finished risotto along with the Parmesan cheese and nutmeg. Season with salt and pepper to taste. If needed, add a splash of warm stock to achieve a flowing, creamy consistency.

Serve immediately in warm bowls, topped with the remaining roasted squash, crispy sage leaves, extra Parmesan, and fresh parsley.