Roasted Butternut Squash Risotto with a good helping of parmesan cheese, a filling and comforting dish that tastes of Autumn and cosy days. It's a delicious dinner recipe that can definitely makes its way to your Thanksgiving menu. It's quick, easy and heavenly hearty for a vegetarian meal.
This roasted butternut squash risotto is a celebration of Harvest and Fall, with the butternut squash being the very star of this dish. A well-cooked risotto can comfort you like no one else, but add some perfectly roasted butternut squash to it, and you know you are in for a treat.
Like many other vegetables, you can steam or boil the butternut squash. But roast it, and you take it to very next level. Roasting highlights its naturally sweetness and gives it a slight caramelization that goes wonderfully well with the sharpness of the parmesan.
I made pumpkin risotto before, and I absolutely loved every single mouthful, and this butternut squash risotto doesn't fail to deliver either. It's quick, very easy to make, and even meat lovers will love it!
- roasted butternut squash - you can either use leftover roasted butternut squash if you have any, like I used, or make it from scratch using my recipe of roasted butternut squash halves
- Arborio rice - or risotto rice, it works the best in a risotto as it gets the perfect texture, unlike basmati or short grain rice
- onion - I used regular onion, but shallots can also work
- olive oil and butter - the butter prevents the olive oil from burning, and together they make a great pair in a risotto
- parmesan cheese - it adds a touch of sharpness to the dish
- salt and pepper - no dish without them!
- vegetable stock/broth - it adds more flavour than just water
If you are not bothered by the dish being strictly vegetarian, you can also use chicken stock/broth for extra flavour.
Butternut squash can be swapped for pumpkin, sweet potatoes or any other squash, or you can also use a combo of any of these.
For a vegan version, omit the butter and parmesan cheese, and use the vegetarian stock as usual.
Step-by-step photos and instructions
- in a large pan, heat up the olive oil, then add the butter and allow it to melt
- add the onion chopped finely, and sautee it until it soften
- add the rinsed arborio rice, and stir for 1 minute, until the rice becomes translucent
- add a ladle of stock at a time, and continue to stir until the stock is used up and the rice is creamy and cooked through
- season with salt and pepper, add the cubed cooked butternut squash, and give it a good stir to combine
- garnish with parmesan and fresh parsley or sage
You can either puree the butternut squash for a very creamy texture, or you can cut it into cubes and add it to the risotto as it is.
A good vigorous stirring will break up some of the butternut squash chunks to give the risotto a nice orange colour, while some cubes are still chunky.
I recommend serving the risotto straight away, as when it's reheated, the texture changes and it's not as creamy anymore. Alternatively, you can use up any leftover risotto to make butternut squash arancini.
What to serve with butternut squash risotto?
This risotto is so creamy and hearty on its own, but you can also make it even yummier by adding a handful of fresh argula (rocket salad) to it for a nice green touch.
The risotto can also be served as a side dish for any roast, with the roast turkey crown being my favourite at Thanksgiving.
Other risotto recipes
Roasted Butternut Squash Risotto
- 2 roasted butternut squash halves ( click on the link "roasted butternut squash halves for the recipe on how to roast a butternut squash).
- 1 cup Arborio rice
- 1 onion
- 2 tablespoon olive oil
- 25 g butter
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoon parmesan cheese
- 4 cups vegetable stock/broth
- fresh parsley or sage to garnish
- In a large pan, heat up the oil, add the butter and allow it to melt.
- Peel and chop the onion, and fry it until it softens.
- Rinse the rice with plenty of cold water until the water runs clear, then add it to the pan and stir for a minute until the rice becomes translucent.
- Add a ladleful of broth at a time, and continue to stir until the stock is used up, and the rice and creamy and cooked through.
- Peel and cut the roasted butternut squash into cubes, add add them to the risotto, stirring well to combine.
- Season with salt and pepper, and garnish with parmesan, fresh parsley or sage.
- You can either puree the butternut squash for a very creamy texture, or you can cut it into cubes and add it to the risotto as it is.
- A good vigorous stirring will break up some of the butternut squash chunks to give the risotto a nice orange colour, while some cubes are still chunky.
- I recommend serving the risotto straight away, as when it's reheated, the texture changes and it's not as creamy anymore. Alternatively, you can use up any leftover risotto to make butternut squash arancini.