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a creamy golden butternut squash risotto in a wide shallow bowl topped with parmesan and sage, in a wide horizontal shot, on a warm autumn table, natural light, shallow depth of field, landscape orientation

Butternut Squash Risotto

Creamy arborio rice is gently simmered with sweet roasted butternut squash and parmesan.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups butternut squash cubed
  • 1 cup arborio rice
  • 4 cups vegetable broth warm
  • 1 onion diced
  • 2 tbsp butter
  • 1/2 cup parmesan grated
  • 1 pinch salt and pepper

Method
 

  1. Roast the squash at 400F for 20 minutes, then mash half of it.
  2. Saute the onion in butter until soft, then stir in the rice for 2 minutes.
  3. Add the warm broth one ladle at a time, stirring until absorbed, for about 20 minutes.
  4. Stir in the mashed and cubed squash and parmesan, then season with salt and pepper.

Notes

Keep the broth warm so the risotto cooks evenly.