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creamy golden butternut squash risotto in a wide bowl, sprinkled with parmesan and sage, on a cozy table, natural light, shallow depth of field, wide horizontal landscape composition

Butternut Squash Risotto

Creamy arborio rice cooked 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
  

  • 1.5 cups arborio rice
  • 3 cups butternut squash cubed
  • 5 cups vegetable broth warm
  • 0.5 cup parmesan cheese grated
  • 1 onion diced
  • 3 tbsp butter
  • 0.5 cup white wine

Method
 

  1. Melt the butter in a large pot and cook the onion until soft.
  2. Add the squash and rice and stir to coat.
  3. Pour in the wine and let it absorb.
  4. Add the warm broth one ladle at a time, stirring until absorbed before adding more, about 25 minutes.
  5. Stir in the parmesan once the rice is creamy and tender, then serve.

Notes

Keep the broth warm so the risotto cooks evenly.